Chorizo and Prawn Jambalaya

This January I am working through my freezers rather than buying food (the meat and fish variety).  Madness you may think (and be correct) but this started as a bit of a competition with some friends and seems to have turned into a personal mission for me.  Given there is enough in my freezers to keep going for several months this should not be a problem.

So this dish started off as a Paella but due to not having clams and mussels in the freezer and not being able to find the chicken until I get further down (at which point I suspect I will find the equivalent of a chicken farm’s worth), I have quickly transformed this into a Jambalaya.  Ah, such versatility...

1 cup of Long Grain White Rice

8 uncooked Chorizo and Pork Sausages (cut into 1” pieces)

200g Tiger King Prawns (cooked)

1 tbsp Paprika

1 tsp dried Oregano

400ml Chicken Stock

1 tbsp Tomato Puree

1 glass Dry Sherry

1 thinly sliced Red Onion

1 clove Garlic

200g Bacon (diced)

Olive Oil

Pinch of Sumac (optional)

Chopped Parsley to finish

Start off by sautéing the onion and garlic in a drizzle of olive oil until translucent but not browning. 

Add the bacon and sausage followed by the oregano, sumac and paprika. 

Add the tomato puree and stir to combine. 

Add the sherry and cook until it has almost evaporated then add the rice and stir into the other ingredients to coat. 

Add the stock, bring to the boil and then place in the oven for 15-20 minutes until cooked through (this will depend on your rice).

Add the prawns.  Season to taste and stir through the chopped parsley. 

Serve this beautiful dish with great aplomb suggesting to others that you have been slaving away for hours!