Smoked Salmon Paella
A traditional Spanish paella dish infused with the smoky flavors of salmon and the bold spices of Russian cuisine.
Ingredients
- ●2 pounds Smoked Salmon Filletspreferably wild-caught
- ●2 cups Spanish Saffron Ricearborio or calasparra rice
- ●2 teaspoons Smoked Paprikaor sweet smoked paprika
- ●1 teaspoon Russian Black Pepperfreshly ground
- ●3 cloves Garlicminced
- ●2 tablespoons Olive Oilfor cooking and finishing
- ●2 Kippersfor garnish
- ●to taste Saltpreferably sea salt
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Cut the smoked salmon into large pieces and set aside.
- 3
Heat the olive oil in a large paella pan over medium-high heat.
- 4
Add the garlic and cook for 1-2 minutes until fragrant.
- 5
Add the smoked paprika and cook for 1 minute, stirring constantly.
- 6
Add the rice and cook for 2-3 minutes until lightly toasted.
- 7
Add the chicken broth and bring to a simmer.
- 8
Add the smoked salmon to the rice mixture and stir to combine.
- 9
Transfer the paella to the preheated oven and bake for 15-20 minutes until the rice is cooked and the top is golden brown.
- 10
Remove the paella from the oven and let rest for 5 minutes before serving.
- 11
Garnish with chopped kippers and serve immediately.