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  Alaska Paella
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 245
Ingredients:
213 g Canned red Alaska salmon
2 tbsp Olive oil
1 Garlic clove, crushed
1 small 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 tsp Ground saffron, OR...
1/2 tsp -ground turineric
2 Tomatoes, skinned, de-seeded and chopped
10 Whole cooked prawns
Lemon slices to garnish
Instructions:
[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

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
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