Best Salmon Paella
My Best Salmon Paella is a one pot meal that is packed with flavor, a whole lot of ingredients, plenty of texture, plenty of color and is just delicious.
Ingredients
Seafood
- 1 Lb Salmon
- 1 Lb Halibut
- 1 Tbsp Old Bay Seasoning
- 2 Tsp Old Hickory Smoked Salt
- 2 Tsp Spanish Paprika
Paella
- 1 Whole Medium onion diced
- 1 Whole Red pepper diced
- 1 Whole Green pepper diced
- 3 Whole Fresno peppers slices
- 14.5 Ounces Fire roasted tomatoes
- 2 Cups Arborio rice
- 3 Cups Seafood stock
- 1 Tbsp Smoked paprika
- 2 Tsp Cumin
- 4 Pinches Saffron
- 2 Tsp Spanish paprika
- 1 Tbsp Sherry vinegar
- 6 Ounces Frozen Corn
- 6 Ounces Frozen Peas
- 1 Whole Lemon
- 1 Tbsp Canola Oil
- 1/2 Whole Smoked beef sausage
Instructions
Seafood
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Combine 1 tablespoon of Canola oil with the smoked sea salt, Old Bay, Spanish & and Smoked Paprika. Season the salmon and halibut with the spices and set aside for about an hour. Heat the skillet on medium high heat. Cook the fish for 3 minutes per side, break into small pieces with your hands and set aside.
Paella
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Next, add the smoked beef sausage and sear on all sides. Remove from pan and set aside. With the remaining oil, add the onions, peppers, spices and sauté for 4 – 5 minutes until soft. Add the arborio rice. Toast for 2 minutes. Next, add the first cup of broth and the saffron and let the rice absorb the liquid. Now, add the fire roasted tomatoes and mix well and cook for 1 minute. Add the second cup of stock once the first cup has been fully absorbed. Add the remaining ingredients save for the fish, corn and peas. Add the last cup of stock and add back the sausage. Add the seafood to warm up. Finish by adding the corn and peas and cook for 2 minutes.
Serve and enjoy!
Recipe Notes
Simply omit the smoked sausage if you want to use not meat. It will still be great.