INGREDIENTS:

 1 1/2 cups (375ml) Campbell's Real Stock Chicken
 2 teaspoons ground turmeric
 300g medium-grain rice
 2 tablespoons olive oil
 4 small whole calamari (with tentacles), cleaned, body cut into rings
 1 chorizo sausage*, sliced
 12 black mussels, cleaned, debearded
 1/2 cup (125ml) white wine
 12 medium cooked prawns
 Lemon wedges, to serve
Salad
 1 Lebanese cucumber, peeled, halved lengthways, seeds removed, sliced
 2 cups wild rocket
 1/2 cup sliced spring onions
 240g cherry tomatoes, halved
 2 tablespoons chopped flat-leaf parsley
Dressing
 120ml olive oil
 1/4 cup (60ml) lemon juice
 1 teaspoon ground sweet paprika

DIRECTIONS:

1. Place the chicken stock in a saucepan with the ground turmeric, 1 teaspoon of sea salt and the rice. Bring to the boil, then simmer for 8-10 minutes until the rice is cooked. Drain well and cool. If possible, do this step the day before and refrigerate the rice until required. This will help to prevent the rice being soggy and will keep the grains separate.

2. Heat half the olive oil in a frypan over high heat. When the pan is very hot, add the calamari rings and tentacles and fry for about 1-2 minutes or until just cooked. Season with salt and pepper and remove from the pan.

3. Wipe the pan clean, then return it to the heat and add the remaining oil.

4. Fry the sliced chorizo sausage until crisp, then remove from the pan.

5. Place the mussels in a saucepan with the white wine and cover with a lid. Place over high heat and bring to the boil. Cook for 3 minutes, shaking the pan occasionally, removing each mussel as it opens. Discard any that do not open.

6. Make the dressing by combining the oil, lemon juice and sweet paprika.

7. Season with salt and pepper.

8. In a large bowl, mix together rice, prawns, calamari, chorizo and mussels. Fold through all the salad ingredients and pour over the dressing.

9. Transfer to a serving dish. Serve with lemon wedges.