Chicken chipolata & prawn jambalaya

Instructions

1. Mist a large nonstick frying pan with cooking spray and cook the chipolatas over a medium-high heat for 8-10 minutes, turning occasionally. Set aside on a plate, then cut into thick slices on the diagonal.
2. Mist a large nonstick pan with cooking spray, add the onions, peppers and 2 tablespoons water and cook, covered, for 5 minutes over a medium heat. Stir, then cook, uncovered, for a further 5 minutes, until softened and just starting to colour.
3. Add the garlic, oregano and spices and cook, stirring, for 1-2 minutes. Stir in the rice so it is well coated, then pour in the stock, tomatoes and thyme. Season well, bring to a simmer and cook, covered, for 20 minutes, stirring once or twice. Stir the chipolatas through the jambalaya, along with the prawns and peas. Leave to cook, covered, for 5-7 minutes or until the rice, peas and prawns are cooked through, the chipolatas are piping hot and the liquid has been absorbed.
4. Remove and discard the thyme sprigs, then season to taste and stir through the parsley and lemon juice
5. To serve Divide half of the jambalaya between 4 bowls, then scatter over a little extra chopped parsley. Serve with lemon wedges.
6. To freeze Store the remaining jambalaya in an airtight container and freeze for up to 3 months. Defrost overnight in the fridge and reheat over a low heat on the hob, adding a splash of water, until hot throughout.