Step 1

Heat the oil in a large, deep frying pan over a medium-high heat. Cook the onion for 3 minutes until softened, stirring often.

Step 2

Add the garlic, celery, peppers, paprika and cumin. Season well with salt and pepper. Stir-fry for 3 minutes, or until fragrant, then stir in the rice, stock and tomatoes. Bring to the boil, stirring often, then reduce the heat to medium, cover the pan and simmer for 12–15 minutes, or until the rice is tender.

Step 3

Add the prawns, stir through the rice and cook for a further 4–5 minutes, or until they turn pink and are cooked through.

Step 4

Stir through the parsley, reserving a little for garnish. Divide the jambalaya between four plates, top with the reserved parsley and serve immediately with the lemon wedges alongside.