Method 1. Combine spice mix thoroughly and set to one side.
2. Put 2 tbsp of vegetable oil into a pan over a medium heat, and add ½ tbsp of the paprika to colour the oil..
3. Add chorizo to the pan and fry gently until slightly coloured
4. Add the Onions, Celery and Green Peppers and cook out until translucent.
5. Add Garlic and the spice mix and cook out for 3-4 mins. If using Chicken, add now and seal.
6. Add rice to the pan. Do not wash the rice before hand. Fry the rice for just 1 minute so all the rice is coated in the coloured oil.
7. Transfer to a lidded casserole dish. Add the hot stock and the seafood. Stir once.
8. Cover and put in oven at 180°C for 40 mins.
9. The rice should be only just cooked. Add the chopped spring onions and any extra seasoning or chilli powder for heat. Mix well and serve with a spicy tomato sauce, accompanied by a cold lager or a good Viognier. | | Ingredients 500g Seafood Mix (i.e. Prawns, mussels, squid etc)
200g of Cooking Chorizo, sliced on angle.
200g Chicken Thigh Meat, sliced (if using chicken as well, minus 100g seafood mix)
1/2 Onions, chopped
2 sticks of Celery, chopped
1 Green Pepper, sliced
4 cloves Garlic, chopped
2-3 Spring Onions, sliced
250g Long Grain Rice
400ml Chicken/Seafood Stock For the spice mix 2 tbsp Paprika
1 tbsp Dried Thyme
1 tbsp Dried Oregano
½ tsp Salt
¾ tsp Cayenne Pepper
2 Bay Leaves |
