Salmon and shrimp paella
March 13, 2020
Stage 1
Put a paella pan onto medium heat. Add the olive oil, onion, garlic and thyme to pan and cook until lightly coloured. Remove the thyme stalks, then add the rice and stir for 2-3 minutes before adding the wine. Simmer and evaporate completely before adding 500ml of fish stock. Simmer until reduced.
Stage 2
Add an additional 300ml of fish stock, and the peppers tomatoes and spices. Stir through while adding, then allow to simmer until fish stock is reduced.
Stage 3
Finally, add remaining fish stock, shrimp, diced salmon and edamame beans. Turn off heat and let the residual temperature from the pan cook the final ingredients for a couple of minutes.
Garnish
Finish the dish by garnishing with parsley, dill and lemon juice. Add salt and pepper to taste, then serve.
