Alaska Paella

Course : Seafoods
Serves: 2
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213 gram canned red Alaska salmon
2 tablespoons olive oil
1 clove garlic -- crushed
1 small onion -- chopped
1 medium leek -- cleaned and sliced
100 grams long grain rice
100 gram shelled prawns
100 gram mussels in brine -- drained
100 gram -mussels in shells
375 milliliter vegetable or chicken stock
1/2 medium lemon -- juiced
1/2 teaspoon ground saffron -- or...
1/2 teaspoon ground turmeric
2 medium tomatoes skinned -- de-seeded and chopped
10 whole cooked prawns
1 medium lemon slices to garnish

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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