Seafood Paella with Salmon and White Fish

Ingredients

• 200g white fish fillet, boneless & skinless
• 200g salmon fillet, boneless & skinless
• 150g cherry tomatoes
• 1 red bell pepper
• 1 white onion
• 2 garlic cloves
• 2 tbsp of olive oil
• 50g frozen peas
• 1 tsp saffron
• ½ tsp chilli powder
• 2 tsp ground paprika
• ½ lemon, for juice
• 150g paella rice
• 500 ml vegetable stock
• a pinch of salt
• a pinch of black pepper

For Garnish

• a handful of fresh parsley
• ½ lemon

Method

Cut both fish into pieces.

If your fish has skin, remove it first.

Cut the cherry tomatoes in half.

Finely chop the red pepper, peel and chop the onion, and mince the garlic.

Heat the olive oil in a wide, shallow pan (such as a large skillet), then begin frying the onion.

After a minute or two, add the garlic and fry for a further 4 minutes, until soft and fragrant.

Add the tomatoes, red pepper, frozen peas, saffron, chilli powder, and ground paprika.

Squeeze a portion of juice from half a lemon.

You will need some more juice later, as well as the other half.

Fry over medium-high heat, stirring occasionally, for about 6-8 minutes, until the vegetables are tender and have softened.

Add the fish to the pan, ensuring it is evenly distributed.

Spread the rice evenly as well.

Shake the pan to further distribute the rice, and fry for a while.

Pour the stock in slowly.

Bring to a boil, reduce the heat and simmer for about 25 minutes, or until the rice is tender, stirring occasionally.

Covering the pan is optional.

Taste and adjust the seasoning with salt and pepper, if needed.

In the meantime, slice half of the lemon and chop the parsley.

Once your paella is cooked, leave it to rest for a few minutes, covered, then squeeze the rest of the juice from the first half of the lemon you used before.

Sprinkle your dish with parsley and decorate it with lemon slices.

Your meal is ready to be served.