Easiest Ever Seafood Rice by Good Food

Ingredients

• 110g pack Chorizo sausage, chopped
• 300g Long grain rice
• 400g Frozen seafood mix, defrosted
• 1 Leek or onion, sliced
• 200g Frozen peas
• 1 tbsp Olive oil
• 1 tsp Turmeric
• 1l Hot fish or chicken stock
• To taste Salt
• To taste Black pepper
• To serve Lemon wedges

Instructions

1. Heat the olive oil in a deep frying pan or paella pan over medium heat. Add the sliced leek or onion and cook for 5 minutes, stirring occasionally, until it has softened and become translucent but not browned.
2. Add the chopped chorizo to the pan and fry for about 3-5 minutes, stirring frequently, until the chorizo releases its vibrant orange oils into the pan and becomes slightly crispy.
3. Stir in the turmeric and the long grain rice. Toss continuously for 1-2 minutes until the rice grains are thoroughly coated in the chorizo oils and turmeric, becoming slightly toasted and aromatic.
4. Pour in the hot fish or chicken stock. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pan, and simmer gently for 15 minutes, stirring occasionally to prevent sticking.
5. After 15 minutes, stir in the frozen peas. Continue to cook, covered, for another 5 minutes until the peas are tender and bright green.
6. Finally, gently stir in the defrosted frozen seafood mix. Cook for an additional 1-2 minutes, or until the seafood is heated through and opaque, and the rice is tender and has absorbed most of the liquid. Avoid overcooking the seafood to keep it tender.
7. Taste the seafood rice and adjust the seasoning with salt and black pepper as needed. Serve immediately, garnished with fresh lemon wedges for squeezing over.