Spanish tomato bread with jamón Serrano
These tasty tapas snacks are ready in just 5 minutes, the perfect accompaniment for a drinks party
Easiest ever seafood rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 leekor onion, sliced
- 110g pack chorizosausage, chopped
- 1 tsp turmeric
- 300g long grain rice
- 1l hot fish or chicken stock
- 200g frozen peas
- 400g frozen seafood mixdefrosted
Nutrition: per serving
- kcal518
- fat12g
- saturates0.4g
- carbs75g
- sugars5g
- fibre5g
- protein32ghigh
- salt1.29glow
Method
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.
