Now We’re Cooking: Kimchi, chorizo & seafood rice

As well as running a slapdash, unofficial cooking school for my locked-down kids, I am also trying to get them to expand their horizons. Say hello to Casa Buglione’s made-up spicy rice dish. You don’t need to be Michel Roux and, while you may not have all the ingredients in the cupboard, almost everything you can get in your local supermarket. Once again I am batch cooking for the freezer so going large. I put Kimchi in mine but it works fine without it.

1kg Basmati rice
White onion diced
2 cloves garlic diced
2 chorizo rings (skinned and diced)
500g seafood mix (I got mine in Iceland)
500g kimchi roughly chopped
Sprinkle of dried chilli flakes
Spring onions and chopped coriander for garnish

Fry the chorizo.
Remove but keep all the lovely paprika oil in the frying pan and add the onion and garlic.
Sweat and soften the onions.
Add the seafood mix, kimchi, chorizo.
Stir in and let it simmer.
Cook your rice.
Add the rice to the pan and mix everything together.
(if you haven’t got a big frying pan, do in batches and mix together in a bowl)
Serve with a sprinkle of chilli flakes, coriander and spring onion.

Pimp it? Stick a fried egg on top and go! Also, if you have frozen peas, sweetcorn or carrots, throw them in.