Total cooking and preparation time approximately 30 minutes

Serves 2

Ingredients

3 tbsp olive oil
8 oz diced chicken
1 large or 2 small onions, finely chopped
1 red pepper, chopped
2 tsp garlic, crushed
12 oz long-grain rice
1 tsp turmeric
1 pint chicken stock
8 oz chorizo sausage, thickly sliced
1 lb cooked mussels in shells
8 oz squid rings
8 oz large fresh prawns, shelled
4 oz frozen peas

Method

1. Heat 1 tbsp oil in a large frying pan or wok and fry the chicken, onion, pepper and garlic for about 5 minutes until no pink remains on the chicken. Set aside.
2. Add the remaining oil to the pan, then add the rice and turmeric. Stir-fry for 2-3 minutes until the rice turns opaque.
3. Add the stock and chorizo, bring to the boil and simmer for 15-20 minutes until the rice has absorbed all the stock.
4. Return the cooked chicken and vegetables to the pan then add the mussels, squid, prawns, sausage and peas.
5. Cook for about another 5 minutes until the mussels have opened.
6. Remove and discard and mussels that have not opened, then serve.