JambalayaPrep.Time: 20 mins
Cook.Time: 40 mins
Saucepan with Lid
(vented if you have one)
85g/3oz Sausage Chorizo
6 Baby Squid
110g/4oz Cooked Prawns
2 Red Onions
2 Cooking Onions
3-4 Cloves Garlic
2 tbs Olive Oil
2 Chicken Stock Cubes
290ml/½ pint Hot Water
2 tsp Ground Ginger
½ Ground Turmeric
½ tsp Ground Paprika
MethodPeel and finely chop the onions.
Fry in olive oil until soft.
Peel and finely chop the garlic, add to the onions.
Finely dice the chorizo and add to the saucepan.
Cut the chicken into small cubes and add to saucepan.
Sauté until cooked.
Add the rice, stir ingredients until the rice turns opaque.
Add the ginger, turmeric and paprika and stir well to coat all the ingredients.
Dissolve the stock cubes in the hot water and add to the saucepan.
Stir well, cover, and simmer for 20-30 minutes until all the water has been absorbed.
Cut baby squid into rings and add to saucepan.
When the squid is cooked, add the prawns.
Season well with black pepper.
As soon as the prawns are hot, serve in bowls.
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