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Ingredients
Method
- 100g chorizo
- 1 sliced onion
- 1 garlic clove, sliced
- 200g arborio rice
- 4 tomatoes, chopped
- 50g butter
- 1 tbsp parsley, chopped
- 600ml chicken stock
- Salt and pepper
- 4 x salmon fillets, skinned
- 250g smoked salmon
- 1 lemon, juice only
- Preheat the oven to 180C. Heat a large frying pan, and fry the chorizo for 4 minutes or until crisp. Remove from the pan, and set aside. Fry the garlic and onion in the chorizo oil for a couple of minutes.
- Place the onion, garlic, chorizo, rice, tomatoes, butter, and parsley into a casserole dish, and season well. Pour over the chicken stock, close the lid, and bake in the oven for 30 minutes to cook the rice.
- Wrap the salmon fillets in smoked salmon, season well, and sprinkle with lemon juice. Roast in the oven for 8 minutes, and then serve on a bed of the chorizo rice.
1 hr
4 servings
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