- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 leek or onion, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 110g pack chorizo sausage, chopped
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 300g long grain rice
- 1l hot fish or chicken stock
- 200g frozen pea
- 400g frozen seafood mix, defrosted
Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.
Chorizo sausageChorizo sausage comes from Spain and has a smoked paprika flavour. You can use a handful of pork or chicken instead – cook for 5 mins with 1 tsp smoked paprika before adding the rice.