Prawn Jambalaya

35 Minute Prawn Jambalaya. Oooof those juicy prawns, just beautiful!

Serves: 2 Time: 35 minutes

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Ingredients

• 1 tablespoon olive oil

• 1 teaspoon smoked paprika

• 1 onion, chopped

• 3 celery sticks, sliced

• 100g wholegrain basmati rice

• 1 teaspoon mild chilli powder (optional)

• 1 tablespoon ground coriander

• ½ teaspoon fennel seeds

• 400g can tomatoes, chopped

• 1 teaspoon vegetable bouillon powder

• 1 yellow pepper, roughly chopped

• 2 garlic cloves, chopped

• 1 tablespoon fresh thyme leaves

• 150g pack King Prawns, thawed if frozen

• 3 tablespoon parsley, chopped

Method

1. Heat the oil in a large, deep frying pan. Add the onion and celery, and fry for 5 mins to soften.

2. Add the rice and spices, and pour in the tomatoes with just under 1 can of water. Stir in the bouillon powder, pepper, garlic and thyme.

3. Cover the pan with a lid and simmer for 30 mins until the rice is tender and almost all the liquid has been absorbed. If using raw king prawns, fry in butter and garlic for 5 minutes before adding.

4. Stir in the prawns and parsley, cook briefly to heat through, then serve.

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