Another dish which isn’t really a typical Paella, but is very close and just as delicious. Hot smoked salmon is actually cooked all the way through so doesn’t bode well to be heated through anymore, so I just flake the chicken in large chunks over the finished rice and let that heat warm it gently.

INGREDIENTS

250g Hot smoked salmon, skinned and flaked
1 tbsp olive oil
1 Onion, sliced
1 Garlic clove, crushed
110g Chorizo sausage or Salami, sliced
1 tsp Smoked paprika
300g Long grain rice
1 Litre hot chicken stock
200g Frozen peas
1 Bunch Flat leaf Parsley, chopped

METHOD

Heat the oil in a deep frying pan then cook the onion and garlic for 5 minutes without browning. Add the chorizo and fry until it releases its oils then stir in the smoked paprika and rice until coated by the oils, then pour in the stock. Bring to the boil then simmer for 15 minutes, stirring occasionally. Tip in the peas and cook for 5 minutes longer or until rice is cooked. Check for seasoning and serve immediately finishing with the flakes of salmon, parsley and lemon wedges.