Grilled Jambalaya with smoked paprika

Method

1. Start by prepping your long-grain rice, olive oil, yellow onion so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fresh ginger and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the jambalaya, and cook until deeply browned and aromatic.
4. Fold in the chicken stock and season generously; give everything a minute to come together.
5. Pour in the white wine, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with cracked black pepper right before serving.
7. Plate it up while hot and pass extra at the table.