Campbells Kitchen

Method

• Preheat the oven to 220°C.
• Heat oil in a large saucepan over a medium heat.  Add chorizo sausage and cook for 2 minutes until just browned.
• Add capsicum and onion, cook for 5 minutes.  Add tomatoes and saffron and cook for 3 minutes.
• Add rice, stock and seafood. Increase heat to high and bring to the boil, stirring occasionally. Ladle mixture into a 3 ½ Litre capacity rectangular ovenproof dish. Place in the oven and bake for 30 minutes.
• Remove from oven, stir then bake for a further 10 minutes or until rice is tender and stock is absorbed. Serve topped with chives and a wedge of lemon.
   

Ingredients

1 tbsp oil
1 chorizo sausage, sliced
1 red capsicum, halved, seeds removed, sliced
1 onion, diced
3 cloves garlic, crushed
4 tomatoes, diced
large pinch saffron
2 cups long grain rice
1 Litre Campbell's Real Stock - Vegetable
500g mixed fresh seafood, cleaned (e.g. fish, prawns, calamari, octopus)
12 fresh mussles in the shell, cleaned
2 tbsp chopped chives, chopped
1 lemon, cut into wedges