Spanish salmon paella
( SERVES 4 )
Publication: Regional Newspapers
Salmon is a relatively recent addition to Spanish cuisine. However, it has been successfully incorporated into the country’s most popular dishes.
Ingredients
| 1 pinch | Saffron threads |
| 2 Tbsp | Boiling water |
| 2 Tbsp | Olive oil |
| 1 | Onion, thinly sliced |
| 2 cloves | Garlic, crushed |
| 125 g | Chorizo sausages, smoked, cut into 2cm lengths |
| 1½ cups | Long grain rice |
| 1 tsp | Smoked paprika |
| 3 cups | Fish stock |
| 6 | Mussels, shelled and halved |
| 400 g | Salmon, Natural, wood smoked, coarsely flaked |
| ¼ cup | Flat leaf (Italian) parsley, finely chopped |
Directions
- Soak the saffron in the boiling water for 15 minutes.
- Heat the oil in a large non-stick frying pan. Sauté the onion, until softened. Add the garlic and chorizo and stir-fry until fragrant.
- Stir in the rice until well coated in oil. Add the paprika, fish stock, saffron and water. Cover loosely and simmer for 15-20 minutes until the rice is cooked.
- Add the mussels, salmon and parsley and heat through. Great served with lemon wedges.
More salmon recipes from Jan
http://www.bite.co.nz/recipe/14449/Spanish-salmon-paella/
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