Cook the pasta in lots of water
following pack instructions, with
the stock cube and half the turmeric
or saffron. About 7 mins before
the pasta is cooked, tip the chorizo
into a frying pan and cook over a
medium heat for 5 mins until slightly
crisp. Tip out some of the fat, then
add the remaining turmeric or
saffron, seafood, peppers and peas.
Drain the pasta, reserving some
of the stock. Tip the pasta back
into the pan, add the chorizo and
seafood mixture and a splash of
the reserved stock, and heat
through. Stir in most of the parsley.
Serve in warm bowls, with the
remaining parsley sprinkled on top.