4 Serves
35 Mins
Heat the cooking oil in a deep frying pan over medium heat.
Add the leeks to the pan and sauté for 5 minutes until softened, ensuring they do not brown.
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SpanishVitamin E
2 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
71 µg / 400 µgCalcium
54 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
181 mg / 420 mgPhosphorus
459 mg / 1,250 mgPotassium
905 mg / 4,700 mgSodium
798 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
2 g / 28 gSugar
9 g / 50 gSaturated Fat
2 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
96 gAlcohol
0 g
Incorporate the chorizo and fry until the sausage releases its flavorful oils.
Stir in the turmeric powder and rice, tossing until the grains are thoroughly coated in the rendered oils.
Pour in the seafood stock, bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
Add the frozen peas and cook for 5 minutes, then fold in the mixed seafood and cook for an additional 1-2 minutes until the seafood is heated through and the rice is tender.
Check the seasoning, adjust if necessary, and serve immediately with fresh lemon wedges.
2
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Japanese
Spanish