Spiced Seafood Jumbalaya


1 tbsp garlic oil

1 tsp smoked paprika

3 good sized garlic cloves, finely chopped

1tsp chilli flakes

1 large onion, roughly chopped

1 green pepper, seeded, cut into chunks

1 large courgette cut into chunks

150g good chorizo, skin removed, sliced

1tsp dried oregano

350g long grain rice

750ml bought fish stock

5oog mixed seafood [defrosted]

3 tbsp flat leaf parsley

1 large onion thinly sliced [see end of recipe]


Heat the oil in a large pan, add the pimento, garlic, chilli flakes and the chopped onion. Cook for about 2 mins. Add the green pepper, courgette, chorizo and the oregano. Cook for about 3 mins until the chorizo and vegetables are golden. Add the rice and cook for about 2 mins, pour in the fish stock, bring to the boil, reduce heat and simmer for about 15 mins, or until the liquid has been absorbed and the rice is ten-der. [Stir from time to time, don’t let the rice burn or stick]. Add the seafood mix, stir to combine, season. Cook for about another 5 mins until the seafood is heated through. In another pan add another tbsp of oil and fry the sliced onion until almost crisp [don*t let in burn]. Garnish the cooked jumbalaya with the parsley and onions. Serve while hot. Enjoy with a cold larger or a large jug of Sangria.