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Spanish salmon paella

Name: Spanish salmon paella
Yield: 4
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

for 4 people

Jan Bilton

Food writer and cookbook author.

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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 (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

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.