Try adding hot-smoked salmon to your paella for a delicious one-pan supper.
1 tbsp olive oil
1 onion, sliced
1 garlic clove, crushed
110g/4oz chorizo
1tsp smoked paprika
300g/11oz long grain rice
1 litre/1¾ pints hot chicken stock
200g/7oz frozen peas
500g/1lb 2oz clams
3 tbsp chopped fresh flat leaf parsley
250g/9oz hot-smoked salmon fillet, skinned and flaked
1 lemon, cut into wedges
sea salt and freshly ground black pepper
Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes, stirring regularly.
Add the chorizo and fry until it releases its oil, then stir in the smoked paprika and rice.
Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes.
Add the clams and peas. Cook for another five minutes, or until the rice is cooked and the clam shells open (discard any clams that don't open).
Add salt and pepper, to taste. Stir through the parsley, flakes of salmon and garnish with thelemon wedges. Serve immediately.
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