Whip up this traditional Spanish dish straight from the storecupboard - it's low-fat too
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Seafood, chickpea & chorizo rice
Cut 150g chorizo into slices the thickness of a £1 coin. Fry for 5 mins until golden, then set aside, leaving its red oil in the pan. Follow the recipe as before, frying everything in chorizo oil instead. Once the rice is almost tender, stir in 400g can drained chickpeas and the fried chorizo. Simmer for 5 mins more until hot through.