Seafood Rice with Chorizo and Leek
A vibrant one-pan dish packed with plump mixed seafood, smoky chorizo, and golden turmeric-scented rice. Quick enough for a weeknight dinner yet impressive enough to share with guests.
Ingredients
-
Riceβ 300 g π§ 461.5 ml π₯ 2 cup
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Chorizoβ 110 g 1ΒΎ pcs
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Fish Stockβ 1 kg π§ 1 L π₯ 4ΒΌ cup
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Peasβ 200 g None
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Olive Oilβ 13.6 g π§ 14.8 ml π₯ 1 tbsp
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Leekβ 100 g π₯¬ 1 pcs
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Turmericβ 2.5 g π§ 4.9 ml π₯ 1 tsp
Also in this recipe
- Frozen Seafood mix 400 g
Total nutrition
1966 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 15 ml of olive oil in a deep frying pan over medium heat. Add the sliced leek and soften for 5 minutes without letting it brown. Add 110 g of chorizo and fry until it releases its oils into the pan. Stir in 1 teaspoon of turmeric and 300 g of rice until everything is well coated in the flavoured oil, then pour in 1 L of fish stock. Bring to the boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
- Add 200 g of peas and cook for a further 5 minutes. Stir in 400 g of frozen seafood mix and heat through for a final 1β2 minutes, or until the rice is fully cooked and the seafood is piping hot. Taste and adjust the seasoning, then serve immediately with lemon wedges.
Source:
TheMealDB
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