Thom Archer's Crab, Scallop and Black Pudding Jambalaya
Serves: 2 - 3
Preparation: 15 minutes
Cooking Time: 40 minutes
Ingredients
- 2 celery sticks, diced
- 1 medium carrot, diced
- Half a chorizo, diced cut into half pound-coins
- 2-3 tbsp oil
- Celery salt, smoked paprika and black pepper seasoning
- 2 peppers, red or yellow
- 200g brown rice
- 1 tin of plum tomatoes
- 400ml chicken stock
- Half a black pudding
- 4 scallops, sliced into 3 pieces and flash fried
- 100g crab meat
- Chives to top
Method
- Fry the diced vegetables slowly in oil until soft. Add the peppers and the chorizo until the chorizo starts to swell and you noticed the speckles of fat begin to melt down.
- Stir in celery salt, smoked paprika and black pepper seasoning and cook for a couple of minutes, giving everything chance to get a good coating.
- Stir in the rice and heat it for about a minute while you open the tin of tomatoes and drain the excess liquid off. Add them to the pan, along with enough stock to cover everything. Bring to a gentle simmer and cover.
- Flash-fry the black pudding and scallops in a pan, and add them to the pot when the rice is almost done, but there's still a decent bit of liquid. This should take about 12 minutes depending on the type of rice. If you need to, add more stock at this point
- Stir in the crab meat, and cook with the lid off for another couple of minutes, stirring regularly.
