Bombay Masala Omelette

SEAFOOD JAMBALAYA

PREPARATION TIME: 10-15 MINUTES | COOKING TIME: 1 HOUR | SERVES 4-6

INGREDIENTS

3 tbsp rapeseed oil 1 large onion, finely chopped 2 sticks of celery, finely chopped 4 cloves of garlic, minced 1 green pepper, finely sliced 200g andouille sausage or chorizo, sliced (if using chorizo, reduce the amount of smoked paprika by half) 2 tbsp tomato purée 1 tbsp sweet paprika 1 tbsp smoked paprika 1 tsp cayenne pepper 1 tsp cracked black pepper 1 tbsp chopped fresh thyme 1 tbsp Worcestershire sauce 200g long grain rice 1 tin of chopped tomatoes 400g chicken stock 1 tsp salt 4 langoustines 300g mussels, cleaned 300g king prawns 1 squid tube, cut into rings Lime wedges, to serve Heat the oil over a medium heat in a large pan, then sweat the onion and celery for 8-10 minutes or until soft and sweet with no colour. Add the garlic and cook for 1 minute before adding the green pepper and sausage. Turn up the heat and brown for 2-3 minutes. Stir in the tomato purée and spices. Cook for 2 minutes, then add the fresh thyme and Worcestershire sauce. Add the rice and cook for 1-2 minutes, stirring to coat all the grains. Add the chopped tomatoes and stock, along with the salt, then bring the sauce to a simmer and cover with a lid. Cook gently for 15 minutes. Remove the lid and mix in all the seafood. Add some more stock if the sauce looks dry. Cover with the lid again and simmer for 10 minutes or until the seafood is pink, the shells have opened and the rice is pretty much cooked. Remove the pan from the heat and let it stand for 5-10 minutes, during which time the rice will continue to plump and swell. Taste, adjust the seasoning and squeeze over some fresh lime juice before serving.

METHOD

“I cook most of the evening meals in my house and see it as extremely therapeutic. It forces me to slow down and be present, from preparing all the vegetables right through to the creative process of combining all the ingredients…but the best bit is of course in the eating. I feed my soul as well as my stomach!

LAWRENCE PRICE (@LAWRENCEPRICE_)