Seafood rice

Method3 steps · about 30 min

1. 1

   Step 1: Trim and split the leek (1), wash away grit and slice it; chop the chorizo (110 g). Heat all the olive oil (1 tbsp) in a deep frying pan and soften the sliced leek for five minutes without browning. Add all the chopped chorizo and fry until it releases its oils.

   Uses 1 tbsp olive oil · 1 leek, washed and sliced · 110 g chorizo sausage, chopped

2. 2

   Step 2: Stir all the turmeric (1 tsp) and dry long-grain rice (300 g) into the leek-chorizo pan until coated in its oil, then pour in all the hot fish stock (1 litre). Bring to the boil, reduce to a simmer and cook for fifteen minutes, stirring occasionally.

   Initial long-grain rice simmer · 15 minUses The complete leek-chorizo pan · 1 tsp turmeric · 300 g dry long-grain rice · 1 litre hot prepared fish stock

3. 3

   Step 3: Stir all the frozen peas (200 g) into the partly cooked rice and cook for five minutes. Then add all the fully defrosted seafood mix (400 g) and cook for another one to two minutes as a guide, following its packet cooking instructions and continuing until the rice is tender and every seafood piece is fully cooked and hot. If the mix contains raw seafood, continue until the thickest pieces reach 63 °C /145 °F; do not rely on the short guide alone. Taste and season with salt only if needed and black pepper to taste. Serve immediately as four portions with lemon wedges.

   Uses The complete simmered rice pan · 200 g frozen peas · 400 g frozen seafood mix, fully defrosted in the refrigerator before cooking · Salt for final seafood-rice tasting, only as needed · Ground black pepper for final seafood-rice tasting, to taste · Lemon wedges to serve, as desired