Jambalaya

100g chorizo sausage – peeled and cut into 2cm pieces

2 tbsp olive oil

250g chicken (we used boneless, skinless chicken thighs but into bite size pieces)
2 small onions, finely diced

2 sticks celery, trimmed and finely diced

1 red pepper, diced

2 cloves garlic, crushed
1 green chilli, de-seed and finely chopped
175ml basmati or paella rice

1 tsp Tabasco sauce

600ml hot chicken stock
1 bay leaf
3 medium tomatoes, peeled (drop in hot water for 1 minute to peel easily) and chopped
Salt and pepper
9 large fresh prawns (optional)
To serve:
1 tbsp flat leaf parsley, finely chopped
2 spring onions, finely chopped
Wedges of lime