Use a deep frying pan and heat the olive oil on a medium heat. Add the leek and cook for 5 minutes until soft. Then add the chorizo and cook for a few minutes.
Add the turmeric, salt, pepper and rice and stir until combined.
Pour in the stock and bring to the boil, cook for 15 minutes, stirring occasionally.
Add the peas and cook for 5 minutes. Then pour in the seafood and cook for a further few minutes until the rice is fully cooked and served.
1/2 leek, sliced
50g chorizo, chopped
200g mixed frozen seafood, defrosted
150g long grain rice
1 tsp turmeric
500ml chicken stock
100g frozen peas
1 tbsp olive oil
Salt and pepper to taste