I made this over the weekend and it was enjoyed immensely by all. Such a brilliant way of feeding a hungry table and so easy as it only uses one pan. We loved it with salmon, but this could easily be make with any white firm fish. Hake, cod, haddock or pollock would work beautifully. I realise that over the next few weeks people’s store cupboards will be depleted. Chorizo has a really long life and this recipe would still be delicious without the fish. If you get the chance add a pack to your next shop. I’ve said this on my stories, but if I can help at all with recipe suggestions, then please send me a message. Let me know which ingredients you have and I’ll help you with a recipe. Sending virtual hugs all round 😘
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INGREDIENTS
2 onion - chopped
1 red pepper - roughly chopped
4 cloves garlic - chopped
150g cooking chorizo - sliced
3 teaspoons sweet smoked paprika
300g bomba paella rice
800-1000 ml chicken stock
A pinch of saffron or 1/2 teaspoon turmeric
4 salmon fillets
1 teaspoon honey
Lemon & coriander or parsley to finish
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METHOD
Preheat the oven to 200 degrees.
Add the onions, peppers, garlic, chorizo and 2 teaspoons paprika to a paella pan or deep oven dish. Drizzle with oil, mix and season. Place in the oven for 15 minutes. Remove from the oven and stir through the rice, coating the grains in the delicious oils. Add the saffron or turmeric to the stock and pour in to the rice. Carefully stir and place in the oven for 20 minutes. Remove from the oven top with the salmon. Sprinkle the salmon with paprika a squeeze of lemon, honey and season. Return to the oven for 8-10 minutes.
Scatter with herbs and serve with lemon.