How To make Alaska Paella
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 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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INGREDIENTS
3 Tbsp (45 mL) olive oil
2 cup (500 mL) chopped leeks, washed
¾ cup (175 mL) diced celery
¾ cup (175 mL) diced carrot
2 Tbsp chopped fresh oregano or marjoram
2 cup (500 mL) Arborio or Carnaroli rice
8 cup (2L) chicken stock or water
3-4 threads saffron
1 ½ cup (375 mL) fresh corn, taken off the cob
1 cup (250 mL) diced red, orange or green (or mixed) bell pepper
1 cup (250 mL) diced zucchini
1 cup (250 mL) diced tomato
1 Tbsp (15 mL) finely grated lemon zest
2 lb(s) (900 g) pasta clams, washed
2 lb(s) (900 g) mussels, washed with beards removed
1 lb(s) (450 g) diced white fish, such perch or pickerel, or other fish, such as salmon
1 lb(s) (450 g) peeled shrimp
3 Tbsp (45 mL) lemon juice
2 Tbsp (30 mL) chopped fresh dill
salt and pepper
DIRECTIONS
1. In a large sauté pan (or other flat-bottomed pan) over medium heat, heat oil and add leeks, celery, carrot and oregano or marjoram. Sauté until leeks are translucent, about 5 minutes. Add rice and sauté 4 minutes, to coat with oil.
2. Pour in 3 cups of stock, add saffron and stir until mixture begins to simmer. Add corn, pepper, zucchini, tomato and another 3 cups of stock.
3. Once simmering again, add clams and cook until they begin to open. Add mussels, and again, simmer until they begin to open, adding more stock if needed. Add white fish and shrimp and stir until shrimp turn pink.
4. Check that rice is tender (and cook a bit longer if needed), then add lemon juice, dill and season to taste. Serve immediately.
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