Forever Salmon and Prawn Paella Recipe


Love sustainable seafood? Check out this recipe which uses ASC accredited Salmon and MSC accredited Prawns.

Serves three to four people.

Ingredients

Stage 1

  • 30ml extra virgin olive oil

  • 30g brown onion, finely chopped

  • 1 small clove of garlic, crushed

  • 3-4 stalks of fresh thyme

  • 150g Arborio rice

  • 70ml dry white wine

  • 1lt fish stock

Stage 2

  • 30g red capsicum, diced

  • 30g yellow capsicum, diced

  • 12 red cherry tomatoes, cut in half

  • ½ tbsp smoked paprika

  • 1/3 tsp cayenne pepper

  • ¼ tbsp turmeric

Stage 3

  • 6-8 MSC whole prawns, peeled,

  • keeping head and tail attached

  • 130g Tassal ASC salmon fillets, diced large

  • 50g edamame beans

Garnish

  • 15g curly parsley, finely chopped

  • 10ml lemon juice

  • 3g dill, finely chopped

  • Salt and pepper to taste


Stage 1
Start by putting a paella pan onto medium heat.  Add olive oil, onion, garlic and stalks of thyme to pan until they gain a light colouring.  Remove the thyme stalks, then add rice and stir for 2-3 minutes before adding the white wine.  Let wine simmer and evaporate completely before adding 500ml of fish stock.   Let this simmer until reduced.

Stage 2
Add an additional 300ml of fish stock, and all second stage ingredients.  Stir through while adding and then let simmer until fish stock is reduced. can be added to the pan.

Stage 3
Finally, add remaining fish stock, prawns, diced salmon and edamame beans.  Turn off heat and let the residual temperature from the pan cook the final ingredients for a couple of minutes.

Garnish
Finish off by garnishing with parsley, dill and lemon juice.  Add salt and pepper to taste, then serve.

RecipesTessa Beattie