Alaska Paella

• 213 grams salmon, canned
• 2 tablespoons olive oil
• 1 each garlic cloves crushed
• 1 small onions chopped
• 1 each leeks cleaned and sliced
• 100 grams rice long grain
• 100 grams shrimp shelled
• 100 grams mussels in brine; drained, or in shells
• 375 ml vegetable stock or chicken stock
• 1/2 each lemon juice
• 1/2 teaspoons saffron threads ground, or 1/2 ts ground turmeric
• 2 each tomatoes skinned, deseeded, chopped
• 10 each shrimp cooked
• 1 slices lemon to garnish

1. Saffron gives this dish its traditional Paella coloring.
2. It is however, expensive.
3. Turmeric can be used as a substitute.
4. Drain the can of salmon, reserving the juice.
5. Set aside.
6. Heat the oil in a large pan and cook the garlic, onion and leek for 5 minutes.
7. Stir in the rice, prawns, mussels, salmon juice, stock, lemon juice and saffron.
8. Mix well, bring to the boil.
9. Reduce the heat and simmer for 15 to 20 minutes or until the liquid is almost completely absorbed by the rice.
10. Stir the tomatoes into the rice along with the salmon, broken into large flakes.
11. Pile into a serving dish and decorate with the whole prawns and lemon slices.
12. Serve immediately.
13. Serves 2.
14. Approx.
15. 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

salmon, olive oil, garlic, onions, leeks, rice, shrimp, mussels, vegetable stock, lemon juice, ground, tomatoes, shrimp, lemon

Taken from recipeland.com/recipe/v/alaska-paella-2895 (may not work)