Quick and Easy "Paella"
Although not very traditional - I use pre-cooked rice pouches! - this take on the classic paella packs a real flavour punch.
Whipped up in less than half an hour, this recipe is ideal for midweek or whenever you're short on time. I super-charge the flavour of the chorizo by adding in extra paprika and the whole salmon fillet on each plate makes it feel extra special (and satisfying!). Make this today and enjoy the leftovers for lunch tomorrow...
Quick and Easy "Paella"
Serves 4
100g chorizo, cut into small chunks
1 onion, finely chopped
2 garlic cloves, finely chopped
170g (drained weight) roasted peppers, chopped
1 tsp paprika
2 x pre-cooked rice pouches
150g frozen peas
150ml chicken or vegetable stock
4 salmon fillets
oil
1 lemon, juice only
sea salt and freshly ground black pepper
Put the chorizo in a large saucepan or casserole and then place over a medium-high heat. Once it starts to release its oil, add the onion and garlic and a good pinch of salt. Cook for 5 minutes, stirring occasionally, until the onions are soft.
Meanwhile, put the peas in a heatproof bowl and stir in the stock. Add the peppers and paprika to the pan and cook for a couple of minutes. Then add the rice followed by the pea and stock mixture. Season well with salt and pepper and cook over a high heat for around 6-7 minutes until the liquid has been absorbed and the rice is piping hot.
Whilst the rice is cooking, heat a large frying pan over a medium-high heat with a drizzle of oil. Add the salmon, skin side down, and cook for 4 minutes. Turn the salmon to cook on the other three sides for a minute per side. Remove from the heat and set aside to rest in the pan.
Squeeze the juice of the lemon into the rice and stir to combine. Divide between four plates and top with the salmon.
Whipped up in less than half an hour, this recipe is ideal for midweek or whenever you're short on time. I super-charge the flavour of the chorizo by adding in extra paprika and the whole salmon fillet on each plate makes it feel extra special (and satisfying!). Make this today and enjoy the leftovers for lunch tomorrow...
Quick and Easy "Paella"
Serves 4
100g chorizo, cut into small chunks
1 onion, finely chopped
2 garlic cloves, finely chopped
170g (drained weight) roasted peppers, chopped
1 tsp paprika
2 x pre-cooked rice pouches
150g frozen peas
150ml chicken or vegetable stock
4 salmon fillets
oil
1 lemon, juice only
sea salt and freshly ground black pepper
Put the chorizo in a large saucepan or casserole and then place over a medium-high heat. Once it starts to release its oil, add the onion and garlic and a good pinch of salt. Cook for 5 minutes, stirring occasionally, until the onions are soft.
Meanwhile, put the peas in a heatproof bowl and stir in the stock. Add the peppers and paprika to the pan and cook for a couple of minutes. Then add the rice followed by the pea and stock mixture. Season well with salt and pepper and cook over a high heat for around 6-7 minutes until the liquid has been absorbed and the rice is piping hot.
Whilst the rice is cooking, heat a large frying pan over a medium-high heat with a drizzle of oil. Add the salmon, skin side down, and cook for 4 minutes. Turn the salmon to cook on the other three sides for a minute per side. Remove from the heat and set aside to rest in the pan.
Squeeze the juice of the lemon into the rice and stir to combine. Divide between four plates and top with the salmon.
Comments
Post a Comment