Here are the ingredients that you'll need:


1 tbsp. olive oil
1 sliced chorizo sausage
1 chopped onion
2 crushed garlic cloves
1 seeded and sliced red capsicum
2 cups long grain rice
1 tsp. paprika
1 pinch saffron
2 ½ cups chicken stock
400 g. diced tomatoes
300 g. seafood (mussels, prawns, calamari, salmon, halibut)
½ cup frozen peas
lemon wedge

, of olive oil in a pan over medium high heat. Wait 1-2 minutes for the oil to bubble slightly., Stir the ingredients to blend the flavors and help them absorb the oil.
 The onion and garlic should become a bit more translucent as they cook.
 of paprika, and 1 pinch of saffron to the pan.
,, Continue to stir the ingredients well.
,,, You can choose any seafood you like as long as it totals around 300 g. The best seafood for this Spanish rice is prawns, mussels, calamari, and salmon, but you can also add crab, halibut, or any of your favorite seafood.
 This will finish cooking the marinara.
 Let it stand for 5 minutes to absorb the flavors before you serve it.
 Serve this tasty dish as a main course with a side of lemon.
Gather the ingredients for making spicy Spanish rice.
Heat 1 tbsp.
Add 1 sliced chorizo sausage, 1 chopped onion, and 2 crushed garlic cloves to the pan.
Cook them for 2 minutes.
Add 1 seeded and sliced red capsicum, 2 cups of long grain rice, 1 tsp.
Cook for 1 minute.

,
Pour in 2 ½ cups chicken stock and add 400 g. of diced tomatoes.

,
Season with salt and pepper to taste.
Bring the ingredients to a boil.

,
Reduce the heat to low.

,
Cover the pan and cook the ingredients for 15 minutes.

,
Add the seafood to the ingredients.
Cook for another 10 minutes.
Remove from the heat.
Serve.
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