Jambalaya with chicken, Spanish chorizo and shrimps
The little cousin of paella, jambalaya! This is how I make my version.
- Start by frying pieces of chicken (I use whole legs cut in two). Plenty s&p. Take your time until they are very nicely colored. Remove and set aside.
- Fry chunks of good chorizo until crunchy. Remove and set aside.
- Fry shimp as shortly as possible (30 sec. on both sides). Remove and set aside.
- To the remaining oil in the pan; add chopped onion, celery, chopped garlic, some sliced bell pepper and let sweat for a while.
- Measure the volume of your rice and add. Let the rice coat in the remaining oil. (I use long grain rice for jambalaya)
- Add 2x the rice volume of chicken stock and 1x the volume of tomato passata. Stir only shortly.
- Add 1 small tsp of "hot" pimentón (smoked paprika powder), 4-5 fresh lovage leaves for a strong celery taste, chili powder to taste.
- Put the chicken and chorizo on top of the preparation. Do not stir anymore!! Cover tightly with a lid.
- Cook on very low fire for 15 minutes. Add shrimps on top and cook for another 5 minutes.
- Let rest away from the fire for another 5-10 minutes.
- Cut a celery in 2 lengthwise. Remove a few of the small leaves in the core, cut finely and sprinkle on top.