By Karen Goodwin Roberts and William Roberts
200 grams fresh salmon
2 tablespoons oil
½ teaspoon ground black pepper
1 teaspoon thyme leaves
Pinch of saffron
2 tablespoons smoked paprika
1 tablespoon turmeric powder
1 clove garlic, finely chopped
1 onion diced
300 grams Arborio rice
240 grams Tassal spicy salmon entertainer sausages
1.5 – 2 litres fish stock or water
2 tomatoes diced
100 grams green beans, blanched
12 mussels, steamed until opened
Salt and pepper
Remove any pin bones and dice the salmon into 2cm cubes. Heat oil in large paella pan, add the black pepper, thyme, saffron, paprika, turmeric and garlic and cook for a few minutes until aromatic. Add the onion and cook without colour, add the rice and cook for a few minutes then add the cut sausages.
Slowly add the stock a ladle at a time, stirring until all the liquid is absorbed before adding more. Add the liquid until the rice is just al dente then add the fresh salmon. Stir until the salmon and rice are cooked, add as much liquid as necessary.
Finally stir through the tomatoes, beans and mussels. Season with salt and pepper to taste.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"