Description
Chorizo and Halloumi Jambalaya
Spice up your dinner with a blend of smoky chorizo and golden halloumi in this one-pot jambalaya! Inspired by the rich flavors of Louisiana, we’ve added a twist with halloumi cheese, creating a delicious contrast of flavors and textures. It’s perfect for a cozy night in or to impress guests with something a little different. The easy cook long-grain rice brings it all together for a hearty, flavorful dish.
250g Tilda Easy Cook Long Grain Rice
250g Block of Halloumi
1 Onion
1 Green Pepper, 1 Red Pepper
2 Cloves of Garlic
225g Chorizo Ring
1 Tsp Hot Smoked Paprika, ½ Tsp Cayenne Pepper, ½ Tsp Dried Oregano
400g Chopped Tomatoes
300ml Chicken Stock
2 Spring Onions
Olive Oil, Salt, Pepper
Directions:
1. Dice halloumi, fry until golden, and set aside. Cook chorizo until crispy, setting a portion aside.
2. Cook sliced onion, peppers, and grated garlic. Add spices and cook until fragrant.
3. Add tomatoes, washed rice, and chicken stock. Cook for 12 mins with a lid. 4. Let sit for 10 mins.
5. Garnish with reserved chorizo, halloumi, and spring onions.
Prep Time: 20 mins
Kcal: 785
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, prepare all ingredients: dice the halloumi into 2cm cubes, finely slice the onion and peppers, mince the garlic, and slice the chorizo into 1cm rounds. In a large, heavy-based pot or deep frying pan, heat a tablespoon of olive oil over medium-high heat. Fry the halloumi cubes until golden brown on all sides, then remove and set aside on a plate. In the same pot, add the chorizo slices and fry for 3-4 minutes until crispy and oils are released. Remove about a quarter of the chorizo for garnish later.
Reduce heat to medium. Add the sliced onion and peppers to the pot and cook for 8-10 minutes until softened. Add the minced garlic and cook for a further minute. Stir in the smoked paprika, cayenne pepper, and dried oregano, cooking for 30 seconds until aromatic. Pour in the chopped tomatoes, then add the washed rice and chicken stock. Stir well, bring to a gentle simmer, then cover with a tight-fitting lid. Cook on low heat for exactly 12 minutes. Do not lift the lid. After 12 minutes, remove from heat and let it sit, covered, for 10 minutes to finish steaming.
Serving Suggestions
This hearty jambalaya is a complete meal in a bowl. For a fresh contrast, serve with a simple green salad dressed with lemon vinaigrette. A dollop of cool sour cream or Greek yogurt on the side helps balance the spice. If serving for a crowd, offer lime wedges for squeezing and extra chopped spring onions or fresh coriander. It pairs wonderfully with crusty bread to soak up the flavorful sauce.
How-to Summary
In summary: Fry halloumi and chorizo separately and set aside. Soften onions and peppers, then add garlic and spices. Stir in tomatoes, washed rice, and stock. Cover and cook for 12 minutes, then let rest for 10 minutes off the heat. Fluff with a fork and top with reserved chorizo, halloumi, and spring onions.
Frequently Asked Questions
Can I use a different type of rice?
For best results, stick with long-grain rice like basmati or the specified easy-cook rice. Avoid short-grain or risotto rice as they become too starchy.
How can I make this dish vegetarian?
Omit the chorizo and use a smoked vegetarian sausage alternative. Ensure you use vegetable stock instead of chicken stock.
Is it possible to prepare this in advance?
You can prep the vegetables and measure spices ahead. For best texture, cook and serve immediately, as the halloumi can become rubbery upon reheating.
My rice is still hard after cooking. What went wrong?
This usually means the heat was too high and the liquid evaporated too quickly before the rice could cook. Next time, ensure a very gentle simmer and do not remove the lid during the 12-minute cook time.
Can I adjust the spice level?
Absolutely. Control the heat by reducing or omitting the cayenne pepper. The smoked paprika provides flavor without intense heat.
Common Mistakes to Avoid
- Not washing the rice: This can lead to a gluey final texture as excess starch is not removed.
- Lifting the lid during cooking: This releases essential steam and can result in undercooked rice.
- Overcrowding when frying halloumi: Fry in batches to ensure each piece gets crispy and golden, not steamed.
- Using the wrong pan: Use a wide, heavy-based pot with a tight lid for even heat distribution and cooking.
Conclusion
This Chorizo and Halloumi Jambalaya is a fantastic fusion dish that brings bold, comforting flavors to your table with minimal fuss. The smoky chorizo, crispy halloumi, and spiced rice create a truly satisfying meal. By following the step-by-step guide and avoiding common pitfalls, you can achieve restaurant-quality results in one pot. It’s a versatile recipe perfect for spicing up your weekly dinner rotation.