Paella is a classic Spanish rice dish that uses short grain bomba rice, sometimes labeled valencia, and is cooked uncovered over an open fire which adds a smoky, rich flavor. This simple one-pot version, using whatever rice you have on hand, is covered with a lid and cooked on the stove top, making it accessible year round. Chorizo and smoked paprika are classic ingredients, but entirely optional, depending on your diet and your pantry. Sweet paprika is usually on hand and is equally delicious.
Ingredients
4 (5- to 6- ounce) salmon fillets, skin and pin bones removed Available in Our Premium Subscription Box
1 teaspoon smoked or sweet paprika
Salt and freshly ground black pepper to taste
3 tablespoons extra virgin olive oil
7 ounces Spanish chorizo (optional), halved lengthwise and sliced into half-moons
1 medium yellow onion, finely chopped
2 large garlic cloves, minced
1½ cups short grain rice such as bomba (see Pro Tips for substitutions)
1 cup roasted red bell peppers, from a jar or the deli counter, cut into thin strips
¾ cup pimento-stuffed green olives, coarsely chopped
½ cup frozen peas
3 cups seafood stock or water
Lemon wedges for serving
Directions
Prepare the Salmon
Cut the salmon in half lengthwise and season all over with the smoked paprika and a pinch of salt and pepper.
In a large nonstick or seasoned cast iron skillet with tight fitting lid, heat 1 tablespoon of the oil over medium-high heat until shimmering. Add the salmon and cook just until lightly browned on one side only, about 2 minutes. Carefully transfer the salmon to a plate.
Cook the Aromatics and Rice
Add the remaining 2 tablespoons oil to the skillet along with the chorizo (if using), and cook, stirring over medium-high heat until the oil begins to turn red, about 2 minutes. Add the onion and garlic and cook, stirring occasionally, until lightly browned, 2 to 4 minutes. Stir in the rice and cook for 1 minute, stirring frequently. Add the roasted peppers and olives to the skillet and season lightly with salt and pepper. Stir to combine.
Cook the Paella
Add the stock and bring to a boil. Cover and cook over low heat until the rice is tender and the water is nearly evaporated, 14 to 15 minutes. Lift the lid, gently stir in the peas with a fork, then nestle the salmon, browned side up into the rice. Cover and cook on low heat just until the salmon is just cooked through, 2 to 3 minutes.
Finish and Serve
Let sit off the heat for 2 minutes. Serve the salmon and rice with lemon wedges for squeezing over.
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Pro Tips
Wine Suggestions
The bright acidity and minerality of a Spanish albariño from Rías Baixas brings out the briny flavors of the dish. For a slightly bolder pairing for salmon, try a medium-bodied rosé, such as one from Navarra or a Garnacha rosé.
Ingredient Substitutions
If bomba or paella rice is not available, you can use arborio or jasmine rice. The results will be a bit different — arborio will be a little creamier and jasmine will be a bit firmer.
