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Ingredients
Method
- 1 tbsp olive oil
- 1 sliced leek
- 110g chorizo, chopped
- 1 tsp turmeric
- 300g long grain rice
- 1 litre hot fish stock
- 200g peas
- 400g mixed cooked seafood
- Fry the leek in the oil for 5 mins to soften, then tip in the chorizo and fry until the oils are released. Stir in the rice and turmeric and coat in the oils, then add the stock and simmer for 15 mins, stirring regularly. Tip in the peas, cook for 3 mins, then stir in the seafood and cook until piping hot and the rice is tender. Season to taste and serve with sliced lemon.
25 mins
4 serving
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