\n\t \n<\/p>\n
\n\t1 tbsp garlic oil\n<\/p>\n
\n\t1 tsp smoked paprika\n<\/p>\n
\n\t3 good sized garlic cloves, finely chopped\n<\/p>\n
\n\t1tsp chilli flakes\n<\/p>\n
\n\t1 large onion, roughly chopped\n<\/p>\n
\n\t1 green pepper, seeded, cut into chunks\n<\/p>\n
\n\t1 large courgette cut into chunks\n<\/p>\n
\n\t150g good chorizo, skin removed, sliced\n<\/p>\n
\n\t1tsp dried oregano\n<\/p>\n
\n\t350g long grain rice\n<\/p>\n
\n\t750ml bought fish stock\n<\/p>\n
\n\t5oog mixed seafood [defrosted]\n<\/p>\n
\n\t3 tbsp flat leaf parsley\n<\/p>\n
\n\t1 large onion thinly sliced [see end of recipe]\n<\/p>\n
\n\t \n<\/p>\n
\n\tHeat 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-bZ","jetpack-related-posts":[{"id":7253,"url":"http:\/\/wenvoe.org.uk\/?p=7253","url_meta":{"origin":743,"position":0},"title":"Chicken and Chorizo Jumbalaya","author":"Alan Williams","date":"29th February 2020","format":false,"excerpt":"Chicken and Chorizo Jumbalaya 1 tbsp. garlic olive oil 2 large skinless chicken breasts, cut into bite sizes pieces 1 onion, diced 1 red pepper, thinly sliced 3 large cloves of garlic, finely chopped 100g chorizo, cut into chunks 1 tbsp. Cajun seasoning 250g long grain rice 400g can chopped\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":10607,"url":"http:\/\/wenvoe.org.uk\/?p=10607","url_meta":{"origin":743,"position":1},"title":"Super Quick Fish Curry\u00a0","author":"Alan Williams","date":"19th November 2021","format":false,"excerpt":"Super Quick Fish Curry\u00a0 1 tbsp vegetable oil 1 large onion, chopped 2 cloves of garlic, chopped 2 tbsp Madras curry paste [Patak's curry paste ] 400g can chopped tomatoes 200ml vegetable stock 600g cod fillets, skinned and cut into chunks rice and or naan bread to serve \u00a0 Heat\u2026","rel":"","context":"In "Cooking"","block_context":{"text":"Cooking","link":"http:\/\/wenvoe.org.uk\/?cat=123"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9942,"url":"http:\/\/wenvoe.org.uk\/?p=9942","url_meta":{"origin":743,"position":2},"title":"Chicken & Chorizo Paella","author":"Alan Williams","date":"12th July 2021","format":false,"excerpt":"Chicken & Chorizo Paella 1 tbsp olive oil 2 large chicken breasts, skinned and cut into chunks. 2 small onions, finely slices. 2 fat garlic cloves, crushed. 140g cooking chorizo, sliced. 1 tsp turmeric pinch of saffron [optional] 1 tsp paprika 300g paella rice 850ml hot chicken stock [2 chicken\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":12318,"url":"http:\/\/wenvoe.org.uk\/?p=12318","url_meta":{"origin":743,"position":3},"title":"White Fish with Spicey Beans and Chorizo","author":"Alan Williams","date":"11th October 2022","format":false,"excerpt":"White Fish with Spicey Beans and Chorizo 1tbsp olive oil 1 large onion, chopped small rosemary sprig, leaves chopped 25g chorizo or other spicy sausage chopped 2 large cloves of garlic, finely chopped 700g jar or carton passata (thick tomato liquid) 410g can cannellini beans in water, drained 200g shredded\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":12231,"url":"http:\/\/wenvoe.org.uk\/?p=12231","url_meta":{"origin":743,"position":4},"title":"Creamy Sausage Cannelloni","author":"Alan Williams","date":"3rd September 2022","format":false,"excerpt":"Creamy Sausage Cannelloni [Half term one for the kids ] 1 tbsp oil 1 large onion, chopped pack of 6, quality sausage, squeezed out of their skins into chunks 2 cloves of garlic, finely chopped 300ml double cream 2 tbsp wholegrain mustard 1\/2 tsp chilli flakes small pack basil, leaves\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":12089,"url":"http:\/\/wenvoe.org.uk\/?p=12089","url_meta":{"origin":743,"position":5},"title":"Veggie Bolognese (V)","author":"Alan Williams","date":"6th August 2022","format":false,"excerpt":"Veggie Bolognese (V) 2 tbsp extra virgin olive oil 2 onions, finely chopped 400g can chickpeas, drained, rinsed and roughly chopped 15g dried sliced porcini mushrooms 300g coarsely grated pumpkin or squash 200g coarsely grated courgette 1 tbsp chopped oregano leaves 2 large garlic cloves, crushed 680ml tomato passata 400g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/743"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=743"}],"version-history":[{"count":1,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/743\/revisions"}],"predecessor-version":[{"id":744,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/743\/revisions\/744"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=743"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=743"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=743"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}