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Salmon Paella

  • 25 minCooks in 25 min
  • Easy Easy
  • Serves 4Serves 4

METHOD

Step 1

Heat oil in a large deep fry pan over a medium heat, brown the salmon and prawns for 1-2 mins, remove from pan and set aside.

Step 2

Return the pan to the heat and saute the saffron, chorizo, onion, and garlic for 2 mins. Stir in the rice and cook for 2 mins.

Step 3

Add chicken stock, red capsicum and peeled tomatoes. Cook, stirring uncovered for 10 mins.

Step 4

Return the salmon and prawns to pan with the lime zest. Cover with a lid and cook for a further 15 mins on a low heat.

Step 5

Serve hot, garnished with wedges of lime and torn parsley leaves.

Ingredients

  • 260g Tassal Fresh Tassie Salmon, diced into 4cm cubes
  • 8 Green prawns
  • 2 tbsp olive oil
  • ¼ tsp saffron powder or a pinch of saffron strands
  • 1 chorizo sausage, sliced
  • 1 Spanish onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 cups medium grain rice
  • 4 cups chicken stock
  • 400g can diced peeled tomatoes
  • 1 red capsicum, roasted & diced
  • 2 limes, zested & juiced
  • ½ cup torn parsley leaves
  • 4 lime wedges, to serve