Seafood rice
Seafood rice transforms humble pantry staples into something luminous and complex. The Spanish technique of building flavor through sofrito, starting with leeks and chorizo in good olive oil, creates a savory foundation that turmeric amplifies without overpowering. Cooking rice directly in fish stock rather than water means every grain absorbs the sea, while frozen seafood mix delivers briny sweetness without the fuss or expense of fresh. This is weeknight cooking with backbone.
Instructions
step 1 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. step 2 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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