Jambaella (pronounced: Jam-by-ella) – A mash up of Jambalaya & Paella

The other day I got some prawns out of the freezer and thought, what am I going to do with these? 

And that was the day that Jambaella was born.


2 tbsp olive oil
100g chorizo, cut lengthwise & sliced into half moons
500g cooked (shelled) prawns
1 medium red onion, diced
1 orange, yellow or red pepper, diced
10 plum tomatoes, seeded and diced
1/2 cup frozen peas
3 cloves of garlic, minced
1.5 tsp smoked paprika
1/2 tsp cayenne pepper
large pinch of saffron
1 tsp salt
1/2 tsp cracked black pepper
2 cups long grain white rice
1 fish stock cube/jelly made up with 5 cups hot water

1. Heat the olive oil in a large heavy based pot over high heat. Add the chorizo cook until it releases its orange fat.
Cooking chorizo
2. Add the garlic and onions and cook until the onion is soft. Add the pepper and cook for 3 minutes stirring occasionally until they soften. Add the salt, pepper, cayenne, saffron & smoked paprika and stir till all combined.Cook out the spices for about a minute or so.
Chorizo, onions, garlic
salt, pepper, smoked paprika, cayenna pepper

3. Add the tomatoes & the rice and stir to combine. 

This is where you need to keep an eye on things. Add 2 cups of fish stock & stir. Put the lid on the pot, turn the heat down to a medium flame, and let it simmer for 5 minutes. After 5 minutes stir it & check the amount of liquid. If it’s all been absored, add another cup of stock. Add the frozen peas.

bowl of frozen peas

4. Cover again and simmer for a further 5 minutes. Repeat process of stiring and adding stock, until all the stock has been absorbed and the rice is cooked. If you find you need more stock than you measured out, keep adding boiling water until the rice is cooked.
rice, peppers, onion, chorizo, garlic, spices, adding stock
5. Once the rice is cooked, add the cooked prawns, stir to combine and put the lid on immediately. Turn the heat off and leave for 5 minutes. This will allow the prawns to heat through.
cooked prawns

6. Serve with a large glass of crisp white wine and enjoy!
close up of Jambaella



  1. April 4, 2013 / 6:15 pm

    Your recipes are too good! Never heard of Jambaella before but it looks lovely and also healthy! 🙂

  2. April 4, 2013 / 8:48 pm

    Thanks Joelle. It's a made up name I came up with by mushing Paella and Jambalaya together! It's a surprising one because it tastes too good to be good for you!! x

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