Spicy Seafood Jambalaya - cooking recipe

Ingredients

1 tablespoon olive oil
1 yellow onion, chopped
2 slices bacon, chopped
1 small red capsicum, seeded and cut into 2 cm pieces
2 cloves garlic, chopped
1 pinch dried thyme
1 1/2 tablespoons cajun seasoning
1 teaspoon cayenne pepper
1 1/2 cups long grain rice
2 tablespoons tomato paste
1 (425 g) can chopped tomatoes
1 1/2 cups chicken stock
1 cup dry white wine
500 g medium green shrimp, peeled and deveined tails intact
500 g mussels, scrubbed and beards removed
250 g fish fillets, cubed
1/2 cup coriander leaves
sea salt
pepper

Preparation

Heat the olive oil in a large flame proof pan with a lid.
Saute onion, bacon, capsicum and garlic for 5 minutes or until soft.
Stir in thyme, cayenne pepper, spice mix.
Cook for 2 minutes then add the rice.
Add the tomato paste, tomatoes, chicken stock and wine and bring to the boil.
Reduce heat, cover and simmer for 10-15 minutes or until rice is just tender and liquid has been absorbed.
Add the shrimps, mussels, fish and cook covered for further 3 minutes until seafood is cooked through and mussels have opened.
(Discard any that have not opened).
Stir in the coriander, season to taste and serve immediately.