March 27th is National Paella Day, so you're welcome in advance for providing you an easy recipe when friends come wondering where the paella is on March 27th. Get on it, my fellow chefs!
what you need for two:
1/2 lb salmon
1 yellow pepper (I had a yellow pepper, a lot of people use green for their paella, but feel free to use any bell pepper)
1 cup of frozen peas
2 cups of brown rice
1/2 yellow onion
4 cups of chicken stock
pinch of saffron
1 cup cherry tomatoes (I used the mixed container of yellow & red from the grocery, but you can use any tomatoes you want!)
what to do:
Heat cast iron skillet on medium with 2 tablespoons of olive oil. Chop onions & cut pepper into bit size pieces. Add to skillet & cook until soft.
Add the rice & toast for about a minute. Then add 2 cups of stock, cover & let simmer.
While rice cooks, coat salmon in olive oil, salt, spanish paprika & cumin. Let sit while you cook the rice.
After about 10 minutes or when stock is absorbed, add a third cup of stock & tomatoes.
At this point, give yourself a little pat on the back because you are rocking the chef life right now. It is not silly, do it.
Add fourth cup when the third cup of stock is absorbed. Add saffron & stir.
Heat separate pan & cook salmon. Allow salmon to cook 3 minutes on each side.
Add good size chunks of cooked salmon & the frozen peas to your beautiful rice. Let simmer on low heat for about 10 minutes.
Yea, you just made paella, rock on you fantastic chef.