Salt & Pepper Salmon & Paella Rice
Oriental spicy salt and pepper glazed salmon, with a rich & smoky traditional paella
Use skinless salmon, fillet and dice into around 2cm chunks, the bigger the chunks the longer they will take to cook. Try to leave gaps around the salmon chunks in the pan, to allow the heat to circulate
Cooking Method
- Pre heat oven to 220/gas mark 8/200c fan oven
- Glaze the salmon pieces by tossing them in the Puréety Spicy Salt & Pepper Glaze and leave for 30 minutes for the glaze to develop
- Heat up a paella dish or deep sided frying pan on the stove, add the olive oil and chorizo and cook until it's starting to brown
- Add the diced red onion and pepper, cook until soft
- Add the rice to the pan and mix for 1 minute before adding the water and bring back to boil
- Add the Puréety Paella seasoning, stir through and bring to the boil
- Place the pan into the oven and cook for 20 minutes
- Stir in the peas and basil then place the glazed salmon around the pan, and return the oven for further 12 minutes or until the salmon is cooked to your liking
- Finish with coriander, basil sprigs, spring onion & lemon wedge
Ingredients
- 500g Salmon , Diced - chunky
- 1tbsp Olive Oil
- 1each Red Onion , Diced - chunky
- 1each Red Pepper , Diced - chunky
- 100g Garden Peas , Defrosted
- 110g Chorizo Sausage , Sliced
- 10each Cherry Tomatoes , Quartered
- 5g Fresh Basil
- 125g Paella Rice
- 1each Lemon , Quartered
- 10g Coriander , Chopped
- 2each Spring Onions , Sliced - finely
- 400ml Boiling Water
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