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.

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 (Main)
1 ½ cups	Long grain rice
1 tsp	Smoked paprika
3 cups	Fish stock
6	Mussels, shelled and halved (Main)
400 g	Salmon, Natural, wood smoked, coarsely flaked (Main)
¼ cup	Flat leaf (Italian) parsley, finely chopped

Directions

1. Soak the saffron in the boiling water for 15 minutes.
2. 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.
3. 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.
4. Add the mussels, salmon and parsley and heat through.Great served with lemon wedges.

More salmon recipes from Jan

• Italian salmon packets
• Stir-fried teriyaki salmon
• Slow-roasted Vietnamese salmon