התמונה להמחשה בלבדSeafood rice
A rich and vibrant composition that harmonizes the deep essence of the sea with the subtle heat of premium chorizo, creating a symphony of textures and aromas in a single pan. The rice expertly absorbs the robust depth of fish stock and aromatics, resulting in a luxurious, complete meal ideal for sophisticated entertaining or an indulgent evening of classic Spanish flair.
- 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
Start by sautéing the chorizo until it renders its aromatic fat, then use that oil to toast the rice for a deep, smoky flavor in every single bite. For a kosher version, swap the seafood for cubes of firm white fish like grouper or sea bass and use premium beef sausage; serve with fresh lemon wedges to balance the richness.
Culinary reasoning
A rich and vibrant composition that harmonizes the deep essence of the sea with the subtle heat of premium chorizo, creating a symphony of textures and aromas in a single pan. The rice expertly absorbs the robust depth of fish stock and aromatics, resulting in a luxurious, complete meal ideal for sophisticated entertaining or an indulgent evening of classic Spanish flair.
