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Alaska Paella

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsFluorine, Chromium, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 213 grams 7 1/2oz Canned red Alaska salmon

  2. 2 tablespoons 30ml Olive oil

  3. 1 Garlic clove - crushed

  4. 1 Onion - chopped (small)

  5. 1 Leek - cleaned and sliced

  6. 100 grams 3 1/2oz Grain rice

  7. 100 grams 3 1/2oz Shelled prawns

  8. 100 grams 3 1/2oz Mussels in brine - drained or -mussels in shells

  9. 12 fl ozs 340ml Vegetable or chicken stock

  10. 1/2 Lemon - juiced

  11. 1/2 teaspoon 2 1/2ml Ground saffron - or - ground turmeric

  12. 2 Tomatoes; skinned - de-seeded and chopped

  13. 10 Cooked prawns

  14. Lemon slices to garnish

Instructions Jump to Ingredients ↑

  1. [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.

  2. 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.

  3. Stir the tomatoes into the rice along with the salmon, broken into large flakes.

  4. Pile into a serving dish and decorate with the whole prawns and lemon slices. Serve immediately.

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