A Dozen Cousins' Spanish-Style Seafood Rice

Ingredients

• ½ cup dry Spanish chorizo, diced 
• 1 teaspoon vegetable oil
• ½ cup (120ml) crushed tomatoes
• 1 tablespoon dry white wine (optional)
• 1 (8 ounce) package A Dozen Cousins Spanish Yellow Rice Cooked in Bone Broth
• 2 large scallops, quartered
• 2 fresh mussels, scrubbed clean
• 2 fresh clams, scrubbed clean
• 2 medium shrimp
• ¼ cup (36g) frozen peas
• ¼ cup red bell pepper, thinly sliced
• Chopped parsley (optional)
• Lemon wedges (for serving)

Preparation

1. Add the chorizo and oil into the Anyday dish. Cover with lid (knob lifted) and cook for 1 minute.
2. Add the rice, scallops, crushed tomatoes and wine (if using), mixing to combine. Using the back of a spoon, spread the rice evenly across the bottom of the Anyday dish. Arrange the mussels, clams and shrimp on top and scatter the frozen peas.
3. Cover with lid and continue cooking for 3 minutes, or until the rice is warm, the clams and mussels are open and the shrimp is cooked through.
4. Garnish with bell peppers, chopped parsley and lemons, if desired.

Serving suggestions & tips