This dish is one of my favourite one-pot-wonder dishes. I cooked paella for the first time after I saw The Best in Australia program on the Lifestyle Food channel, where Anna Gare cooked this for the theme ‘The Best Rice dish’. I believe she won it too. She had chorizo, chicken, prawn and mussels for the paella. Very fancy indeed!

We can be creative with the ingredients. From the cooking shows on TV, I saw different chefs use different ingredients, such as chicken, fish (firm fish), prawns, squids, mussels, rabbits or even snails 😛

Tonight, I cooked a simple one with spicy chorizos and salmon.

Spicy chorizo and salmon paella

(inspired by Anna Gare – The Best in Australia)

(serves 6)

  • olive oil (for frying)
  • 2 store-bought spicy chorizos, thinly sliced
  • 2 salmon fillets (about 400 gr total), skin removed, diced into about 2 cm cubes
  • 1 teaspoon of sweet paprika powder
  • 1 red capsicum, diced into about 5 mm cubes
  • 1 green capsicum, diced into about 5 mm cubes
  • 1 tomato, seed removed, diced into about 5 mm cubes
  • 1 brown onion, finely diced
  • 5 cloves of garlic, finely chopped
  • 2 bird’s eye chilli
  • 2 cups of risotto rice
  • 5 tablespoons of tomato pasta sauce
  • salt (about 1 teaspoon)
  • 1/2 cup of dry white wine
  • 5.5 cups of hot water or chicken stock

Ingredients for paella

Use paella pan if you have one, otherwise a large non-stick frying pan can be used. I used 2 non-stick pans (30 cm and 26 cm pans), as the ingredients above cannot fit into 1 pan 😛

Step 1. Put a splash of olive oil in the pan. Fry the chorizos until they are brown then removed from the pan and put aside.

Step 2. Combine the diced salmon and the sweet paprika powder. Fry the salmon in the same pan until they are brown then removed from the pan and put aside.

Fried salmon cubes and chorizos

Step 3. In the same pan, fry the onions, garlic, chilli, tomato and capsicum for a few minutes then add the rice and cook for a further minute. Add the tomato pasta sauce and salt to the pan and mix well.Pour the white wine and let it cook for a further minute until the wine evaporates.

Fry onion, garlic, chilli, tomato and capsicum

Add rice to the pan

Add tomato pasta sauce and salt to the pan, and then the white wine

Step 4. Spread the rice mixture evenly over the base of the pan and then top with the precooked chorizos and salmon cubes. Then pour all the water or stock.

Top the mixture with salmon and chorizos and pour the water

Step 5. Simmer for about 25 minutes until the liquid is absorbed and the rice is al dente. Turn off the fire and cover the pan for a minute or so.

Paella ready...

Step 6. Spoon the paella into serving bowls.

Spicy chorizo and salmon paella

Nice and tasty one-pot-wonder or rather one-pan-wonder 🙂

xxx,

Inge

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