Cook the onion and pepper in 2 tbsp of rapeseed oil in a large flat pan until softened. Add the Three Little Pigs chorizo and cook for a few minutes until the red oil is released. Stir in the rice until coated. Stir the saffron into the chicken stock. Add stock to the pan and stir well. Put on a lid and cook for 15 minutes until the rice is tender and the stock absorbed.
Stir in the prawns until heated through completely, then squeeze over lemon and stir through the parsley.
# Wash the little gem salad leaves and pat dry on a clean cloth.
# Finely shred with a knife and place in the bottom of four martini glasses.
# You will need a large bowl and a whisk. Place the wholegrain mustard and vinegar in the bowl with the lime zest, juice and honey.
# Mix in the chopped shallot.
# Add the olive oil slowly mixing all the time.
# Add the vegetable oil in the same way, then add the chopped coriander leaves.
# Check if any salt or pepper is needed.
# Place on one side for later use.
# Place the cooked tiger prawns, cooked crayfish and the crab meat from the dressed crabs in a bowl and bind with some of the vinaigrette.
# Peel the avocados and dice into cubes, add to the mix.
# Spoon into the four martini glasses and serve with the cherry tomatoes sliced on the side, some sprigs of coriander and slices of limes.