Your Easter table needs this

Serves 6

Ingredients:

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100g spicy chorizo, sliced

1 onion, finely chopped

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500g button mushrooms, sliced

4 cloves garlic, minced

2 stalks celery, finely sliced

1 green pepper, diced

1 red pepper, diced

1 fresh red chilli, sliced

2 tsp sweet smoked paprika

1 tsp ground cumin

250g basmati rice

500ml chicken or vegetable stock

2 large tomatoes, diced

3-5 fresh bay leaves

250g prawns, deveined & heads removed, shell / tail optional for presentation

To serve:

1 lime, zest and juice

2 spring onions, sliced

1 avocado, diced

Olive oil, for cooking

Salt and pepper, to taste

Method:

Heat a large, deep frying pan over a medium-high heat.

Cook the chorizo for a few minutes until it releases some of its own oils and begins to brown.

Add the onion and cook until tender.

If the chorizo is not very fatty – add a little drizzle of olive oil.

Add the mushrooms and cook until lightly golden.

Add the garlic, celery, peppers,chilli, paprika and cumin.

Season well with salt and pepper.

Cook until fragrant.

Add the rice and mix it in well to coat with all the spices and vegetables.

Add the stock, bay leaves and tomatoes.

Bring to the boil, then reduce to a simmer.

Cover and cook for ± 12 minutes until the rice is just tender.

Add the prawns, and gently stir them through the rice.

Cover again and cook for a further 4–5 minutes until they turn pink and are cooked through.

To serve:

Toss the avocado with the spring onions and lime juice.

Season well with salt and pepper.

Scatter the jambalaya with the lime zest.

Divide the jambalaya between plates, top with the dressed avocado salsa and enjoy!