Seafood Spanish Rice

Contributed By: Kay Davis


1 tablespoon olive oil
1 chorizo sausage, sliced
1 onion, chopped
2 garlic clove, crushed
1 red capsicum, seeded and sliced
1cup long grain rice
1 teaspoon paprika
1 pinch saffron
2 1/2 cups chicken stock
2 cups diced tomato
1 lb. seafood (Mussels, prawns, calamari, salmon, fish pieces etc)
1/2 cup frozen peas
lemon wedge


Heat oil in pan over medium heat. Add chorizo, onion and garlic. Cook for 2 minutes then add rice, capsicum, paprika and saffron, cook for 1 minute.

Pour in stock and tomatoes, season with salt and pepper and stir well. Bring to the boil, reduce heat to low simmer , cover and cook for 15 minutes.

Uncover and stir in marinara mix and cook for further 10 minutes until marinara cooked. Remove from heat and stand for further 5 minutes before serving. Serve with lemon wedge.

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