Place the Toughened Non-Stick 32cm Paella Pan over a medium heat and warm 1 tablespoon of oil. Brown the chicken in batches until golden then set aside.

In the same pan, add a little more oil if required and fry the onions for 4-5 minutes until soft. Add the garlic with a pinch of salt and fry for a further 2 minutes ensuring the garlic doesn't burn.

Add the herbs, Cajun spice and paprika to the pan and toast the spices for 1 minute, stirring continuously to ensure they do not burn. Return the chicken and its juices to the pan and coat thoroughly in the spices.

Add the peppers, rice and tomato purée, stirring all the ingredients together. Pour in the tomatoes and stock and bring to the boil. Shake in a couple of drops of Tabasco sauce and reduce the heat to a simmer.

Cut a piece of parchment or greaseproof paper into a rough circle the size of the pan to create a cartouche, see Cook's Notes. Tear a small hole in the centre of the circle to allow the steam out and then lay the paper over the pan - this will ensure the rice becomes tender.

Cook for 25-30 minutes, stirring occasionally. If it is reducing too quickly, add a dash of water to ensure the rice cooks thoroughly.

Once the rice is tender and the sauce has reduced, stir through freshly chopped parsley and season to taste.

Cook's Notes

Serving a larger crowd? Top your jambalaya with Cajun-spiced king prawn and chorizo skewers. Marinade prawns in a little Cajun spice and thread onto skewers alternating with chunks of chorizo. Place under a hot grill for 5 minutes turning occasionally to ensure the prawns are cooked through. Serve on top of the jambalaya. A cartouche is a circle of greaseproof or parchment paper used to cover a dish whilst simmering or poaching. A cartouche ensures the cooking liquid doesn't evaporate before the rice is cooked and locks in all the delicious aromatics.