Paella is thought of as Spain’s national dish. This is only true if you are not from Spain. Though paella has ancient roots, today’s dish owes its origin to the coastal Valencia region of Spain in the mid 19th century.
- 1 1/2 pounds Wild Sockeye Salmon
- 5 tablespoons Olive Oil, divided
- 1 tablespoons Smoked Sea Salt
- 1 tablespoons Smoked Paprika
- 2 tablespoons Old Bay Seasoning
- 2 tablespoons Spanish Paprika
- 1 tablespoon Cumin
- 2 cups arborio rice
- 4 cups seafood stock
- 3 - 4 pinches saffron
- 1 - 14.5 ounce can of diced tomatoes
- 4 - 6 ounces frozen corn
- 4 - 6 ounces frozen peas
- 2 tablespoons canola oil
- 1/2 yellow onion, diced
- 1/4 green pepper, diced
- Combine 4 tablespoons of olive oil with the smoked sea salt, Old Bay, Spanish & Smoked Paprika and cumin.
- Pour over the salmon and massage in. Put in an airtight container and store overnight.
- Heat a paella pan or skillet on medium high heat. Add the oil and cook for 2 minutes until it is good and hot.
- Add the onions and green peppers and cook for 4 - 5 minutes until soft.
- Add the rice and toast for 2 minutes.
- Add the seafood stock 1 cup at a time. Stir and do not add the second cup of stock until the first cup has been all but absorbed.
- After the second cup of stock, add the tomatoes including its liquid. Continuing the absorbing process.
- At the same time, heat a cast iron skillet on medium high heat. Add 1 tablespoon of olive oil. Add the salmon and cook 4 minutes on each side and set aside.
- Back to the rice. Once the 4 cups of stock have been absorbed add the corn and peas.
- Break the salmon with your hands into small pieces. Add the salmon to the rice and cook for 2 - 3 minutes to reheat the salmon.
- Serve and enjoy!
Recipe and Photo @feedyoursoultoo