Seafood Spanish Rice - cooking recipe

Ingredients

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

Preparation

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