Prawn and chorizo jambalaya

Ingredients

2tbsp vegetable oil
1 onion, peeled and sliced
1 clove garlic, peeled and finely chopped
2 sticks celery, chopped
1tsp dried oregano
Pinch of allspice
110g pack Spanish chorizo sausage, chopped
400g can chopped tomatoes
1.2 litres (2½ pints) hot vegetable, chicken or fish stock
1tsp Tabasco sauce
300g (10oz) basmati rice
200g (7oz) raw prawns
Salt and freshly ground black pepper
Celery leaves/spring onions, to garnish

MethodPut the oil in a large, wide pan, with the onion, garlic and celery and fry gently for 5 mins until softened. Stir in the oregano, all-spice and chorizo and cook for a couple of minutes.
Add the tomatoes, stock and Tabasco. Bring to the boil, then leave to simmer, uncovered, for 6-8 mins.
Stir in the rice, cover and cook over a low heat for 15 mins until the rice is just tender and the stock almost absorbed.
4 Stir in the prawns and cook for 2-3 mins until they change from grey to pink. Season. Sprinkle with chopped celery leaves or spring onions to serve. (Not suitable for freezing).
Feature: Kate Moseley. Photos: David Jordan. Props stylist: Sue Radcliffe