Cooking recipe and tricks

1. Heat the oil in a large casserole dish or electric frying pan and cook the chorizo and chicken
Over a medium–high heat until the chicken is golden and the chorizo is crisp. Remove with
a slotted spoon, leaving the oil in the pan.

2. Reduce the heat to low–medium. Fry the prawn heads and shells for 5 minutes, squashing them with a potato masher to extract their flavour. Remove with a slotted spoon and discard. Add the onion, capsicum and celery and sauté until soft. Stir in the tomatoes, garlic, thyme and bay leaves and cook for 5 minutes.

3. Add the rice, stock, chicken and chorizo to the pan, then season with the Cajun spice, salt and pepper. Bring to a simmer, cover and cook over medium heat for 10 minutes. Place the crab halves into the rice. Push the lobster halves into the rice and place the prawns and squid on top.

4. Cover and cook for a further 5 minutes. Turn off the heat and allow to rest for a few minutes. Stir the rice to loosen it and arrange the seafood and check that it’s all cooked. Serve the dish sprinkled with the spring onions, chopped chilli and lime wedges.

Tags: cake, soup

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