Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

213 g Canned red Alaska salmon
2 tb Olive oil
1 Garlic clove; crushed
1 sm Onion; chopped
1 Leek; cleaned and sliced
100 g Long grain rice
100 g Shelled prawns
100 g Mussels in brine; drained
-OR-
100 g -Mussels in shells
375 ml Vegetable or chicken stock
1/2 Lemon; juiced
1/2 ts Ground saffron; OR...
1/2 ts -ground turineric
2 Tomatoes; skinned,
- de-seeded and chopped
10 Whole cooked prawns
Lemon slices to garnish

[Saffron gives this dish its traditional Paella coloring. It is
however, expensive. Turmeric can be used as a substitute.]

Drain the can of salmon, reserving the juice. Set aside.

Heat the oil in a large pan and cook the garlic, onion and leek for 5
minutes. Stir in the rice, prawns, mussels, salmon juice, stock, lemon
juice and saffron. Mix well, bring to the boil. Reduce the heat and
simmer for 15-20 minutes or until the liquid is almost completely
absorbed by the rice.

Stir the tomatoes into the rice along with the salmon, broken into
large flakes.

Pile into a serving dish and decorate with the whole prawns and lemon
slices. Serve immediately.

Serves 2. Approx. 580 kcals per serving

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