Heat the olive oil in a deep frying pan then add the leeks and soften for 5 mins without browning.
Add the Chorizo and fry until it releases its oil. Stir in the turmeric and rice until coated by the oil, then pour in the stock. Bring to the boil and then simmer for 15 mins, stirring occasionally.
Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins’ cooking or until the rice is cooked.
Check for seasoning and serve immediately with lemon wedges.