for 4 person

Vegetables

1 tbsp	olive oil
300 g	salmon fillets without skin, cut into approx. 4 cm cubes
1	onion, finely chopped
2	garlic cloves, squeezed
300 g	bell pepper, cut into strips
300 g	tomatoes, cut into cubes
100 g	frozen peas
¼ tsp	salt

Rice

250 g	round grain rice (e.g. Bomba)
2 sachet	saffron
7 dl	fish bouillon, hot

Paella

¼ bunch	flat-leaf parsley, finely chopped
2 tbsp	lemon juice

How it's done

Vegetables

Heat the oil in a non-stick frying pan. Fry the salmon for approx. 3 mins., turning occasionally, remove, set aside. Reduce the heat, add the onion, garlic and pepper, sauté for approx. 5 mins. Add the tomatoes and peas, season with salt.

Rice

Add the rice to the vegetables, mix. Dissolve the saffron in the hot stock, pour into the rice while stirring, cover and simmer for approx. 15 mins. until just al dente.

Paella

Spread the reserved salmon on top of the rice, heat gently. Sprinkle the parsley on top, drizzle with the lemon juice, serve.

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