Jamabalya Jazz

• 2-3 tablespoons of vegetable oil for frying
• 1 teaspoon of paprika
• 2 strong pepparami, sliced. (Small snack salamis)
• 1-2 cooking chorizo, sliced
• 2 small chicken breasts. sliced
• 1 large onion, chopped
• 1 red pepper, deseeded and chopped. (Use a green one if you prefer)
• 2-3 celery stalks, chopped
• 1 teaspoon of chili in oil, or equivalent fresh chili to taste
• 4 cloves of garlic, chopped
• 8 raw tiger prawns, peeled
• 1 mug of rice
• 1-1.5 pints of chicken stock
• 1 pinch of thyme
• 2 spring onions. chopped for garnish

You will need a large frying pan or a paella pan to cook this in. The above amount will feed two hungry people.

Heat the oil in the pan and add the paprika, chicken, pepparami and chorizo. Stir until browned slightly. Add the onion, pepper, celery, garlic and chili to the pan and continue cooking until the vegetables start to soften. Keep stirring.

Add the rice (we tend to use basmati rice) and the prawns and cook for another couple of minutes making sure that the rice is coated with the oil and juices in the pan. Stir until the prawns start to go pink then add the stock and the thyme. Cover the pan and simmer it on a low heat until the rice is cooked and the liquid is absorbed.
Serve with a garnish of chopped spring onions.

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