Ingredients (serves 6)* 1 1/2 cups (375ml) chicken stock
* 2 tsp ground turmeric
* 300g medium-grain rice
* 2 tbs olive oil
* 4 small whole calamari (with tentacles), cleaned, body cut into rings
* 1 chorizo sausage*, sliced
* 12 black mussels, cleaned, debearded
* 1/2 cup (125ml) white wine
* 12 medium cooked prawns
* Lemon wedges, to serve
*
Salad
* 1 Lebanese cucumber, peeled, halved lengthways, seeds removed, sliced
* 2 cups wild rocket
* 1/2 cup sliced spring onions
* 240g cherry tomatoes, halved
* 2 tbs chopped flat-leaf parsley
Dressing
- 120ml olive oil
- 1/4 cup (60ml) lemon juice
- 1 tsp ground sweet paprika
Method
- Place the chicken stock in a saucepan with the ground turmeric, 1 teaspoon of sea salt and the rice. Bring to the boil, then simmer for 8-10 minutes until the rice is cooked. Drain well and cool. If possible, do this step the day before and refrigerate the rice until required. This will help to prevent the rice being soggy and will keep the grains separate.
- Heat half the olive oil in a frypan over high heat. When the pan is very hot, add the calamari rings and tentacles and fry for about 1-2 minutes or until just cooked. Season with salt and pepper and remove from the pan.
- Wipe the pan clean, then return it to the heat and add the remaining oil.
- Fry the sliced chorizo sausage until crisp, then remove from the pan.
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