Chicken and prawn jambalaya

She's a busy working mum, self taught home cook and is married to the most famous baker in the country.

Paul Hollywood's wife Alex is in the kitchen to share her fuss-free midweek family recipe Chicken and Prawn Jambalaya.

A favourite in the Hollywood household with Paul and her son Josh, where believe it or not, she does most of the cooking!

Ingredients

For the cajun spice mix2 tsp paprika½ tsp cayenne pepper1 tsp garlic powder2 tsp dried thyme2 tsp dried oregano½ tsp ground cumin½ tsp ground pepper½ tsp salt

For the chicken and prawn Jambalaya

1 tbsp olive oil1 onion, chopped2 peppers (any colour), deseeded and diced150g cooking chorizo, sliced2 garlic cloves, chopped2 celery stalks, diced2 tsp Cajun Spice Mix (see above)1 tbsp tomato puree200g Arborio risotto rice, or long grain riceabout 500ml chicken stock200g cooked chicken200g cooked prawns30g buttera squeeze of lemonSalt and freshly ground black pepper

To garnish

A pinch of sweet smoked paprika4 spring onions, sliced

Method

• For the Cajun spice mix, mix together the dried spices and store in an airtight jar for no longer than three months.

• For the chicken and prawn Jambalaya, heat the oil in a heavy pan and fry the onion, peppers, chorizo, garlic and celery until translucent.

• Add the Cajun spice mix, tomato puree and rice and stir well. Pour in a cup of chicken stock, stir then allow to simmer until absorbed, then add another cup. Keep going until the rice is cooked ‘al dente’.

• Stir in the cooked chicken and prawns and a final splash of stock. Stir in the butter and a squeeze of lemon. Season.

• Serve with a sprinkling of paprika and chopped spring onion.

Recipe taken from ‘Cooking Tonight’ by Alex Hollywood