160g gluten-free chorizo, cubed
2 fat garlic cloves, crushed
Pinch saffron strands, soaked in a little water
1 tbsp smoked paprika
350g cooked rice
150g frozen peas and beans
200g frozen seafood mix
Juice 1 lemon
1 tbsp parsley
- Dry-fry the chorizo until it releases its oil. Add the garlic, saffron and water and paprika. Cook for 1 min, then mix in the peas, beans and cooked rice, stirring until heated through.
- Next, add the seafood mix, lemon juice and parsley, then season to taste. When everything is piping hot, serve with a green salad on the side.