Seafood rice — a quick, one-pan Spanish-style rice with leek, chorizo, turmeric and peas, stirred through with mixed seafood. Easy, vibrant and full of flavour, ready in half an hour.
- 1 tbsp Olive Oil
- 1 sliced Leek
- 110g Chorizo
- 1 teaspoon Turmeric
- 300g Rice
- 1 L Fish Stock
- 200g Peas
- 400g Frozen Seafood Mix
Video
Preparation
- Heat the oil in a deep frying pan and soften the leek for 5 minutes without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated, then pour in the stock. Bring to the boil, then simmer for 15 minutes, stirring occasionally.
- Tip in the peas and cook for 5 minutes, then stir in the seafood to heat through for a final 1–2 minutes, or until the rice is cooked. Check the seasoning and serve immediately with lemon wedges.
