Easy Jambalaya

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Step 1

Heat the oil in a large pan and cook the chorizo for 1 minutes, until the paprika oil is released.

Step 2

Add the chipolatas and cook for 3-4 minutes until lightly browned on all sides. Tip in the rice and stir until coated in the oil. add paprika or chilli powder to taste.

Step 3

Add the tomatoes and stock and tomato puree then cover and simmer for 15 minutes, stirring occasionally.

Step 4

Add the peppers and salad onions, reserving some chopped onion. Cover and cook for a further 10 minutes until the rice is tender and most of the liquid has been absorbed.

Step 5

Serve garnished with the reserved onion.