salmon & andouille paella

I love paella. I cannot remember the first times I tried one but I have has some killer ones... mostly made by B and this past summer in Florida.
1T evoo
1 medium onion, chopped
2 cloves garlic, minced
1 red pepper, cut into small square pieces
1c aborio rice
1t smoked paprika
1/2t turmeric
1 tomato, peeled, de seeded, and chopped
pinch of herbs de Provence
pinch dried chili flakes
2c vegetable stock
1c white wine
1 fillet salmon
4 chicken andouille sausages, sliced
1c frozen peas
fresh parsley
wedge of lemon

Pour stock in a small saucepan and keep it over a low heat to stay hot.

In your paella dish or large frying pan, gently sweat the onions for 5 minutes. Add the garlic and red pepper continue to cook for 2-3 minutes. Add the rice, paprika and turmeric and stir well. Add your peeled, chopped tomatoes and fry for a few minutes until the rice is well coated and begins to turn translucent. Add the white wine, stir and allow the alcohol to burn off for a few minutes. Add the mixed herbs and chilli flakes then add a couple of ladles of stock, stir well and allow to simmer on a low heat. Once the stock has been absorbed, add some more hot stock, 1 ladle at a time for another 10 minutes. 

In the meantime add a knob of butter to some olive oil in a pan and add 1/2 a tsp of paprika. Turn up the heat the add the salmon for 1-2 minutes on the skin side to brown. Remove the salmon then lightly fry the seafood mix also for 1-2 minutes. Remove from the heat and set aside. 

Add the salmon and sausage to the pan. Add more stock when it is needed and stir the rice gently making sure you do not break up the salmon. Add the peas and cook for a further 5-10 minutes making sure the rice & salmon is cooked. 

Garnish with wedges of lemon and freshly chopped parsley. 

Serve immediately. 

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