התמונה להמחשה בלבדSeafood rice
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In seafood rice, tbsp Olive Oil, sliced Leek and Chorizo are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Heat 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.
- 2Tip 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.
Nutrition
- Calories
- 131
- Protein
- 2g
- Carbs
- 21g
Chef tips
Begin by frying the chorizo until it releases its aromatic oils, then use that fat to sauté the rice for an intensely deep, smoky flavour in every mouthful. For a kosher alternative, replace the seafood with firm white fish like sea bass or bream, and use a quality beef sausage; serve with fresh lemon wedges to balance the rich flavours.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In seafood rice, tbsp Olive Oil, sliced Leek and Chorizo are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
