Seafood Spanish Rice

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

1. Heat oil in pan over medium heat.
2. Add chorizo, onion and garlic.
3. Cook for 2 minutes then add rice, capsicum, paprika and saffron, cook for 1 minute.
4. Pour in stock and tomatoes, season with salt and pepper and stir well.
5. Bring to the boil, reduce heat to low simmer , cover and cook for 15 minutes.
6. Uncover and stir in seafood and cook for further 10 minutes until marinara cooked.
7. Remove from heat and stand for further 5 minutes before serving.
8. Serve with lemon wedge.

olive oil, chorizo sausage, onion, garlic, red, long grain rice, paprika, saffron, chicken stock, tomatoes, seafood, frozen peas, lemon wedge

Taken from www.food.com/recipe/seafood-spanish-rice-301891 (may not work)