Add the leeks to a deep pan, and heat for five minutes without browning.
Cut the chorizo into small chunks. Fry them to release their oils.
Stir the turmeric and rice in the pan. Pour the stock in and cook everything until it’s done.
Bring the pot to a boil, then simmer over low-moderate heat for 15 minutes, stirring occasionally.
Stir in the peas for five minutes, add the seafood to the rice and cook it for 1-2 minutes or until the rice is cooked.
Salt and pepper to taste.
Let stand, cover for 10 minutes before serving.
Serving Suggestions: Add a squeeze of lemon and garnish with parsley before serving.