Quick paella with hot-smoked salmon
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen Best Bites
Try adding hot-smoked salmon to your paella for a delicious one-pan supper.
Method
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Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes, stirring regularly.
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Add the chorizo and fry until it releases its oil, then stir in the smoked paprika and rice.
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Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes.
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Add the clams and peas. Cook for another five minutes, or until the rice is cooked and the clam shells open (discard any clams that don't open).
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Add salt and pepper, to taste. Stir through the parsley, flakes of salmon and garnish with thelemon wedges. Serve immediately.
Ingredients
- 1 tbsp olive oil
- 1 onion, sliced
- 1 garlic clove, crushed
- 110g/4oz chorizo
- 1tsp smoked paprika
- 300g/11oz long grain rice
- 1 litre/1¾ pints hot chicken stock
- 200g/7oz frozen peas
- 500g/1lb 2oz clams
- 3 tbsp chopped fresh flat leaf parsley
- 250g/9oz hot-smoked salmon fillet, skinned and flaked
- 1 lemon, cut into wedges
- sea salt and freshly ground black pepper
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