Ingredients

100g (1 stick) chorizo sausage, sliced
1 ½ cups Arborio rice
1.2 L of chicken stock
1 ¼ tbsp McCormick Lemon & Pepper Seasoning
2 tsp McCormick Turmeric
1 cup roast chicken
1 cup mixed seafood
2 medium, ripe tomatoes, diced
4 spring onions, sliced

Direction

1.Fry the sausage and rice in a large, non stick pan for 3 minutes.
2.Add the stock, one cup at a time, stirring so that the rice absorbs it all.
3.Just prior to adding the last cup of stock, add the seasonings and roast chicken. Cook for 3 - 4 minutes, to absorb all the liquid.
4.Stir through the remaining ingredients, then remove from the heat. Serve with a squeeze of lemon juice and a handful of fresh parsley if desired.