Spanish salmon paella
Salmon is a relatively recent addition to Spanish cuisine. However, it has been successfully incorporated into the country’s most popular dishes.
|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|
- 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.
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