Servings:

6-10

Ingredients

1 tablespoon Jamaican jerk seasoning
1 bottle of lime coriander marinade
6 large hot and spicy sausages cut up into threes
6 chicken fillets cut up into large pieces
150g of chorizo sausage or 3 inches at the deli diced
100g of pancetta cut up into small pieces
4 sticks of celery cut into half inch pieces
50ml of olive oil
6 tomatoes deseeded and diced into half inch pieces
2 large red peppers diced into half inch pieces
1 large yellow pepper diced into half inch pieces
10 mini sweet corns whole
1 and half Spanish onions diced into small pieces
3 cloves of garlic finely diced
1 lime
1 dessertspoon tomato puree
2 tins of plum tomatoes
4 pints of chicken stock
1 glass of white wine
50g of unsalted butter
1 teaspoon turmeric
2 teaspoons of ground cayenne
1 teaspoon of paprika
1 teaspoon of dried oregano
1 teaspoon of dried mixed herbs
Half a teaspoon of cumin
1 teaspoon of Worcester sauce
1 large bunch of fresh parsley
1 large bunch of fresh thyme
15 uncooked shelled tiger prawns (optional)
250g of frozen peas
800g of long grain rice
Salt and fresh ground pepper

Method

Preferably the night before or a least 2 hours pour over lime coriander marinade to the chicken pieces and sprinkle the Jamaican jerk seasoning over the top of this and cover and place in a fridge..

Place the rice in a large saucepan and using three pints of the stock boil the rice keep adding more stock to prevent drying out cook for approx twenty to thirty minutes until rice is just soft, cook this whilst preparing the next stage.

Using a paella dish or large wok heat half the oil medium and add the sausage pieces until lightly browned, then remove from the pan.

Do the same with the chicken pieces and remove.

Take a pint of the stock in a saucepan and add a little to the pan scraping all the left over pieces of sausage and chicken add these back to the stock..

Heat the remaining oil keeping the heat medium and add the chorizo and pancetta onion, celery, garlic, sweet corns and fry for three minutes.

Add the peppers next and fry for a further two minutes.

Place the rest of the stock into the pan along with the chopped tomatoes, tomato puree, butter, tinned tomatoes (cut these up with spatula once in the pan) stir and cook for five minutes

Pour over the white wine and squeeze the fresh limejuice and stir in the turmeric, cayenne pepper, paprika, oregano, dried mixed herbs, cumin, Worcester sauce, half the fresh parsley and all the thyme cook for a further five minutes then add the sausages and chicken, season to taste cover and cook on a med heat for 15 minutes.

Then add the cooked rice stir and add the prawns and the peas and the remaining parsley cover and simmer for 10 minutes