Heat 2 tbs of olive oil over medium heat in a wide shallow frying pan. Add 2 tbs of diced tomatoes, chorizo, chicken, calamari, red capsicum and green peas to taste and fry for few minutes. Add 1 cup of rice and 2 cups of stock. Bring to boil, reduce to medium heat and cook for 20 minutes or until water has been absorbed and rice is al dente (don’t stir once the stock is added to ensure a golden crust on the base).
For a full on seafood version add prawns and mussels for the last 5 minutes. Drizzle with lemon juice and serve immediately.