Seafood rice
Golden rice with chorizo, peas and seafood — a weeknight paella shortcut that delivers.
- Total
- 35 min
- Serves
- 4
A quick, golden Spanish rice: leek and chorizo softened with turmeric, then rice cooked in fish stock with peas and a mix of seafood until tender and saffron-colored. It's a weeknight paella shortcut that still delivers the smoky-savory satisfaction. The chorizo and turmeric do the heavy lifting in a fraction of the time.
Ingredients
- 1 tbsp Olive Oil
- 1 sliced Leek
- 110g Chorizo
- 1 teaspoon Turmeric
- 300g Rice
- 1 L Fish Stock
- 200g Peas
- 400g Frozen Seafood mix
Instructions
- 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.
Nutrition (per serving)
- Calories
- 550
- Protein
- 25 g
- Fat
- 15 g
- Carbs
- 75 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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