Traditionally paella contains saffron. Sadly I cannot find saffron anywhere within a 50 mile radius of my house—not for love, money or criminal activity
But I wasn’t going to let that deter me from this insanely easy, very nutritious midweek meal so I just bumped up the paprika and it turned out delicious regardless.
This is the type of one-pot meal you’d usually find on one of those women/foodie blogs, with a screaming headline: “50 15-minute meals for the whole family!”, “feed your kids in under 30 minutes!”, “get cooking, lazy bitches!”
I’m not sure I’m entirely correct in labelling it ‘paella’ (and not just ‘cos of the saffron thing).
Where the Spaniards traditionally used chorizo and shellfish, I’ve replaced those with bacon and smoked salmon.
In my neck of the woods these are the cheaper options and I didn’t feel at all hard done by since the whole thing was a rich, salty mish-mash of great flavours.
I’d was going to call it TMBL Smoked-Salmon-Bacon-Fusion-Paella….but then common sense prevailed.
Smoked Salmon Paella (serves 2-4)
*adapted from Mark Sargeant
- 3oz smoked salmon
- 1 skinless, boneless chicken breast, cut into chunks
- 1/3 cup long-grain white rice
- 2/3 cup chicken stock
- 2 tsps paprika
- 2 tbsps fresh parsley
- 4 rashers smoked streaky bacon rashers, chopped into pieces
- 1 small, white onion, finely chopped
- 1/2 cup garden peas (frozen or fresh)
- 3 cloves garlic, minced
- 2 tbsps butter or coconut oil
- a lemon (to serve)
- Melt the butter/oil in a deep frying pan or wok (whatever you use make sure it has a lid) and add the onion and garlic. Stir and fry for five minutes.
- Add the bacon bits and chicken to the pan. Fry until it gets pleasantly oily and the chicken turns white, then dump in the paprika and rice. Stir until all the rice is coated with the oil.
- Pour in the stock, bring to a boil, cover and reduce to the lowest heat setting. Let it simmer for 15 minutes, by which time the rice should’ve absorbed all the moisture (including all that awesome bacon juice).
- Add peas, flake in the salmon and cook for a further five minutes. Stir in the parsley, squeeze a lemon wedge over it then serve (with additional wedges so diners can get as lemony as they wish).
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This post was shared at The Healthy Home Economist.