Preparation / Directions:
[Saffron gives this dish its traditional Paella coloring. It is however, expensive. Turmeric can be used as a substitute.] Drain the can of salmon, reserving the juice. Set aside.
Heat the oil in a large pan and cook the garlic, onion and leek for 5 minutes. Stir in the rice, prawns, mussels, salmon juice, stock, lemon juice and saffron. Mix well, bring to the boil. Reduce the heat and simmer for 15-20 minutes or until the liquid is almost completely absorbed by the rice.
Stir the tomatoes into the rice along with the salmon, broken into large flakes.
Pile into a serving dish and decorate with the whole prawns and lemon slices. Serve immediately.
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