Alaska paella

Yield: 2 Servings

Measure Ingredient
213 grams Canned red Alaska salmon
2 tablespoons Olive oil
1 Garlic clove; crushed
1 small Onion; chopped
1 Leek; cleaned and sliced
100 grams Long grain rice
100 grams Shelled prawns
100 grams Mussels in brine; drained OR- Mussels in shells
375 millilitres Vegetable or chicken stock
½ Lemon; juiced
½ teaspoon Ground saffron; OR... ground turineric
2 Tomatoes; skinned, de-seeded and chopped
10 Whole cooked prawns
Lemon slices to garnish

[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.

Serves 2. Approx. 580 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

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