Recipe byThe ZestyPlate Kitchen
A quick one-pan Spanish-style rice with leek, chorizo, turmeric and peas, stirred through with mixed seafood. Ready in half an hour.
This is a fast one-pan supper for a weeknight: smoky chorizo, turmeric-tinted rice, peas and a generous helping of mixed seafood. It borrows its flavours from Spain but leans on a frozen seafood mix to keep things quick. Colourful, filling and ready without much standing over the stove.
Jump to recipe
Prep 10 min
Cook 25 min
Total 35 min
Easy
Scale:
- 1 tbsp Olive Oil
- 1 sliced Leek
- 110g Chorizo
- 1 teaspoon Turmeric
- 300g Rice
- 1 L Fish Stock
- 200g Peas
- 400g Frozen Seafood Mix
Preparation
- Heat the oil in a deep frying pan and soften the leek for 5 minutes without letting it brown. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated, then pour in the stock. Bring to the boil, then simmer for 15 minutes, stirring now and then.
- Tip in the peas and cook for 5 minutes, then stir in the seafood and let it heat through for a final 1 to 2 minutes, until the rice is cooked. Check the seasoning and serve straight away with lemon wedges.
Tips from the ZestyPlate Kitchen
- Fry the chorizo until it lets go of its red oil, which seasons the whole pan.
- Stir the rice through the oils until coated before the stock goes in, for the best flavour.
- Add the seafood right at the end so it just warms through and stays tender.
- Put lemon wedges on the table to squeeze over and lift the whole dish.
Frequently Asked Questions
Yes. Fresh prawns, mussels, squid or white fish all work. Add each one according to how long it needs so nothing overcooks.
A medium or short-grain rice that takes on flavour well is ideal. Long-grain is fine too, just follow the packet for liquid and timing.
Yes. For something lighter or vegetarian-friendly, leave the chorizo out and add smoked paprika to keep that smoky note.
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