1 tablespoon oil
1 onion, finely chopped
Pinch of saffron threads (optional)
1 clove garlic, peeled and crushed
1 red pepper, deseeded and chopped
yellow pepper, deseeded and chopped
200g long grain or risotto rice
250ml white wine
500ml chicken stock
350g pack mixed seafood, frozen
Leftover cooked meat such as chicken or pork
About 2 spicy cooked sausages such as merguez or chorizo, sliced
125g frozen peas
ground black pepper
Heat the olive oil in a large frying pan add the onion and cook gently for 5 minutes. Meanwhile soak the saffron in 2 tbsp hot water, if using. # Add the peppers, garlic and cook for 3-4 minutes.
Stir in the rice, wine, hot stock, saffron mixture and seasoning. Bring to the boil and simmer, stirring occasionally until almost all the liquid has disappeared, add the seafood, leftover meat and spicy sausage, cover, turn the heat down and simmer for 5 min, taking the lid of every few minutes to give it a stir.
Add the peas and cook for a further few minutes until the liquid has evaporated. Season and serve immediately.
Top tip:As rice is relatively cheap, it is easy to get in the habit of throwing too much into the pot. Your standard tea mug is a handy tool for measuring uncooked rice. A full cup of rice will feed 4 adults and 1/4 mug feeds 1 adult.