Alaska Paella Recipe

• 213 gm Canned red Alaska salmon
• 2 Tbsp. Extra virgin olive oil
• 1 x Garlic clove, crushed
• 1 sm Onion, minced
• 1 x Leek, cleaned and sliced
• 100 gm Long grain rice
• 100 gm Shelled prawns
• 100 gm Mussels in brine, liquid removed
• 100 gm -Mussels in shells
• 375 ml Vegetable or possibly chicken stock
• 1/2 x Lemon, juiced
• 1/2 tsp Grnd saffron, Or possibly...
• 1/2 tsp -grnd turineric
• 2 x Tomatoes, skinned, de-seeded and minced
• 10 whl cooked prawns Lemon slices 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 min.
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 15-20 min or possibly till 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.

salmon, extra virgin olive oil, garlic, onion, grain rice, prawns, mussels, mussels, vegetable, lemon, saffron, turineric, tomatoes, lemon slices

Taken from cookeatshare.com/recipes/alaska-paella-62956 (may not work)