Barbecued shrimp & chorizo jambalaya

Heat a large, deep frying pan or shallow casserole over a medium heat. Fry the chorizo for 3-4 minutes until golden. Remove from the pan and set aside, then spoon out all but 1 tbsp oil from the pan (or add more oil if needed). Return to the heat and fry the onion, celery and green pepper for 6 minutes until soft and turning golden.

Add 1½ tsp creole spice to the pan and fry for 1 minute, then stir in the rice. Add the tomatoes and stock, season and stir. Bring to the boil, then turn down to a simmer for 12 minutes; take off the heat and set aside for 5 minutes.

While the jambalaya is resting, set a griddle pan over a high heat. Pat the prawns dry on kitchen paper, then toss with the 1 tsp oil and the remaining 1 tsp creole spice. Griddle on one side for 2-3 minutes, then turn, squeeze over a lemon wedge and griddle for another 2 minutes. The prawns will be pink and opaque when cooked through. Stir the chorizo through the jambalaya and check the seasoning. Serve topped with the prawns, with the lemon wedges on.