Seafood rice
This vibrant seafood rice delivers a rich, aromatic base of saffron-tinged rice studded with tender shrimp, briny mussels, and flaky white fish, all bound together by a deeply savory broth infused with leek, chorizo, and a whisper of turmeric. The dish balances creamy textures from the rice with the slight chew of seafood, while the smoky depth of the chorizo and the bright, citrusy notes of the stock keep each bite lively and layered. A true one-pan wonder, it’s a celebration of coastal flavors without the fuss, perfect for a weeknight dinner that feels indulgent. The golden hue alone makes it worth the effort—just be sure to pat the seafood dry before adding it to the pan, or risk a watery, diluted dish.
Ingredients
- Olive Oil1 tbsp
- Leek1 sliced
- Chorizo110g
- Turmeric1 teaspoon
- Rice300g
- Fish Stock1 L
- Peas200g
- Frozen Seafood mix400g
Nutrition
Directions
- 1
step 1
- 2
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.
- 3
step 2
- 4
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.
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