King Prawn Jambalaya

If you follow the news in this country, you will know that there has been a lot of talk about fishing recently, and, without getting into the political details, we find ourselves with a surplus of delicious fish and shellfish which are not only tasty but are at a bargain price too.

I think a lot of people are a bit scared of cooking seafood at home but if you get it fresh and treat it simply, it is totally easy and totally delicious. This is as simple a recipe as they come: minimal chopping, everything in one pan and on the table in less than half an hour. Raw king prawns are best here so look out for them at your fishmongers or in the supermarkets.

King Prawn Jambalaya
Serves 4

oil

200g chorizo, cut into bite-sized pieces

12 spring onions, finely chopped

1 red pepper, finely chopped

4 garlic cloves, finely chopped

3 tsp smoked paprika

2 tsp Cajun seasoning

300g long grain rice

1 tbsp dried mixed herbs

300g raw prawns

1 lemon, cut into wedges

sea salt and freshly ground black pepper

Heat a little oil in a large casserole pot over a medium heat. Add the chorizo, spring onions, pepper, garlic, paprika and Cajun seasoning together with a big pinch of salt. Cook for 5 minutes, stirring occasionally, until the veg is soft.

Add the rice, dried herbs and a little more salt as well as a good grind of black pepper. Pour in 500ml water then bring to boil. Reduce to a low simmer, cover with a lid and leave to cook for 10 minutes.

Add the prawns as well as another 100ml water then cook for a further 10 minutes until the liquid has been absorbed and the rice cooked through. Serve in bowls with lemon wedges for squeezing over.