Jambalaya Inspired Mussel, Prawn and Chorizo Baked Rice

Once the pan is hot, add the chorizo and pepper and fry until the chorizo starts to brown, 3-4 mins.

 Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Then, stir in the garlic and Cajun spice mix, fry for 30 secs.

Stir in the boiled water for the rice (see pantry for amount) and white wine  stock powder. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

While the rice bakes, drain and rinse the mussels in a colander. Discard any broken shell pieces. TIP: If you prefer your mussels shelled, carefully open the shells and gently pick out the mussels. Otherwise, if you're happy to serve them with shells, leave them as is.

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

Place the garlic baguettes on a medium baking tray. When the rice is about halfway through cooking, bake the garlic breas on the top shelf of your oven until golden and piping hot, 10-12 mins.

Five mins before the rice is ready, add the mussels and prawns to a large saucepan with a tight-fitting lid on high heat. Bring to the boil.

Pop the lid on and turn the heat down to medium-high. Cook until the prawns are cooked through and the mussels are piping hot, 5 mins. 

IMPORTANT: Mussels served in shell, beware of sharp edges or broken shell. Discard any that do not open. Ensure they're piping hot throughout. The prawns are cooked when pink on the outside and opaque in the middle.

When the rice is cooked, remove it from the oven and stir through the caramelised onion paste, sun-dried tomato paste, peas, prawns, mussels, butter (see pantry for amount) and half the chives. 

Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the rice to your desired consistency.

Pop the lid back on and allow to heat through, 1-2 mins.