Hot smoked Creole Salmon Paella

Ingredients

180g Tassal Tasmanian Creole hot smoked salmon
2 Tbsp olive oil
2 garlic cloves, crushed
¼ tsp saffron powder
1 onion, finely chopped
1 chorizo sausage, sliced
2 limes, zested & juiced
3 cups medium grain rice
3 cups chicken stock
1 red capsicum, roasted and diced
1 can diced peeled tomatoes
Lime wedges to serve

Heat oil in a large deep fry pan over a medium heat. Sauté the garlic, saffron and onion for 1 minute. Add the chorizo sausage and cook for a further 2 minutes. Stir in the rice and cook for 2 minutes. Add chicken stock, red capsicum and peeled tomatoes.

Cook stirring uncovered for 10 minutes. Cover with a lid and cook for a further 10 minutes stirring occasionally. Add the flaked hot smoked salmon to the pan and heat through for 2 minutes. Add lime zest and juice. Serve hot garnished with wedges of lime.