Seafood rice Recipe

Heat the olive oil in a deep frying pan over medium heat. Add the leek and soften it for about 5 minutes, making sure it doesn't brown. Stir in the chorizo and cook until it starts to release its rich, red oils.

Once the chorizo has rendered, add the turmeric and rice, stirring until every grain is coated by the oils. Pour in the fish stock, bring it to a boil, then reduce the heat to a simmer. Cook for 15 minutes, stirring occasionally to prevent sticking.

Tip in the peas and continue to cook for another 5 minutes. Finally, stir in the frozen seafood mix and cook for a final 1-2 minutes, or until the seafood is heated through and the rice is tender and cooked.

Taste and adjust the seasoning if needed. Serve immediately with lemon wedges on the side.