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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
CHORIZO SAUSAGE

Chorizo 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.

Recipe from Good Food magazine, May 2007

Goes well with

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