King prawn & chorizo jambalaya-style rice

Heat a large, lidded sauté pan over a medium-high heat and add the chorizo. Fry for 6-8 minutes, stirring often, until the fat has rendered out and the meat is crisp. Transfer to a plate lined with kitchen paper, leaving the fat in the pan.

Reduce the heat to medium and add the oil. Fry the onion, green pepper and celery, covered, for 8-10 minutes, stirring occasionally, until softened but not coloured. Remove the lid, add the garlic and chilli, cook for 2 minutes more, then stir in the rice with 500ml water and some salt. Bring to a simmer, stir to prevent it sticking, then put the lid on, reduce the heat to low and cook for 15 minutes.

Remove the lid, add the prawns evenly over the top, then cover again and cook for 8-9 minutes more, or until the prawns are cooked through, pink and opaque and the rice is fluffy. Allow to rest off the heat for 2 minutes, then gently stir through the chorizo and salad onions. Check the seasoning and serve with lemon wedges and hot sauce.