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olive oil onion garlic sausage paprika rice frozen peas salt freshly ground black pepper salmon fillet lemon
Viewed: 75 - Published at: 2 years agoIngredients
- 1 tbsp Olive oil
- 1 Onion, peeled and sliced
- 1 Clove of garlic, peeled and crushed
- 110 g (3.9oz) Chorizo sausage or home-made salami, sliced
- 1 tsp Smoked paprika
- 300 g (10.6oz) Long-grain rice
- 1 l (1.8pints) Hot white chicken stock
- 200 g (7.1oz) Frozen peas
- 1 pinch Sea salt
- 1 pinch Freshly ground black pepper
- 250 g (8.8oz) Hot-smoked salmon fillet. skinned and flaked
- 1 Lemon, cut into wedges
Method
- Heat the oil in a deep frying pan and cook the onion and garlic for 5 minutes without browning.
- Add the chorizo and fry until it releases it oils, then stir in the smoked paprika and rice.
- Keep stirring until the rice is coated in oil before pouring in the stock.
- Bring to the boil and simmer for 15 minutes, stirring occasionally.
- Tip in the peas and cook for about 5 minutes more, until the rice is done.
- Check for seasoning and serve immediately, finishing with the flakes of salmon and lemon wedges.
