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1
Place the chicken broth in a saucepan with the ground turmeric, 1 teaspoon sea salt and the rice.
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2
Bring to a boil, then simmer for 8-10 minutes or till the rice is cooked.
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3
Drain well and cool.
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4
(If possible do this step the day before and refrigerate until needed.
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5
This will help to prevent the rice from becoming soggy and will keep the grains separate).
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6
Heat half the olive oil in a skillet over high heat.
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7
When the skillet is very hot, add the calamari rings and tentacles and cook for about 1-2 minutes or till just cooked.
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8
Season with salt and pepper and remove from the skillet.
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9
Wipe out the skillet, then return it to the heat and add the remaining oil Cook the sliced chorizo sausage till crisp, then remove from the skillet.
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10
Place the mussels in a saucepan with the white wine and cover.
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11
Place over high heat and bring to a boil.
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12
Cook for 3 minutes, shaking the pan occasionally, removing each mussel as it opens.
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13
Discard any that do not open.
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14
For the dressing, combine the olive oil, lemon juice and sweet paprika in a bowl.
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15
Season to taste with saslt and pepper.
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16
In a large bowl, mix together rice, shrimp, calmari, chorizo and mussels.
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17
Mix in all the salad ingredients and pour over the dressing.
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18
transfer to a serving dish.
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19
Serve with lemon wedges.
