Seafood rice

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the olive oil in a wide, deep frying pan over a medium heat.
2. Add the sliced leek and cook gently for 5 minutes until soft but not coloured.
3. Add the chorizo and fry until its oils run into the pan.
4. Stir in the turmeric and rice, making sure every grain is coated.
5. Pour in the fish stock and bring everything to the boil.
6. Turn down the heat and simmer for 15 minutes, stirring now and then.
7. Stir in the peas and continue cooking for 5 minutes.
8. Add the frozen seafood mix and cook for a further 1-2 minutes, or until the rice is tender and the seafood is hot through.
9. Taste and adjust the seasoning, then serve at once with lemon wedges.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.