Spanish Rice with Hot Smoked Salmon
Spanish Rice with Hot Smoked Salmon

Ingredients

Method

  • 1 tbsp olive oil
  • 1 sliced onion
  • 1 crushed garlic clove
  • 110g chorizo
  • 1 tsp smoked paprika
  • 300g long grain rice
  • 1 litre chicken stock
  • 200g frozen peas
  • 500g clams
  • 3 tbsp parsley, chopped
  • 250g hot-smoked salmon fillet, flaked
  • 1 lemon, sliced into wedges
  • Salt and pepper
  • Heat the oil in a large frying pan, and cook the onion and garlic for a few minutes to soften. Add the chorizo chunks, then stir in the smoked paprika and rice to coat in oil. Pour in the stock, and simmer for 15 minutes.
  • Add the clams and the peas to the mix, and cook for 5 minutes or until all the shells have opened. Season well, then stir in the herbs and flaked salmon. Serve with lemon wedges, and share with friends.
30 mins
4 serving
This recipe pairs perfectly with the Sidewood Stablemate Sparkling NV from Adelaide Hills, Australia.

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