213 g canned red alaska salmon
2 tbsp olive oil
1 garlic clove, crushed
1 small onion, chopped
1 leek, cleaned and sliced
100 g long grain rice
100 g shelled prawns
100 g mussels in brine, drained or- mussels in sh
375 ml vegetable or chicken stock
1/2 lemon, juiced
1/2 tsp ground saffron, or... ground turineric
2 tomatoes, skinned, de-seeded and c
10 whole cooked prawns
1 lemon slices to garnish
Directions
[Saffron gives this dish its traditional Paella coloring. It is
however, expensive. Turmeric can be used as a substitute.]
Drain the can of salmon, reserving the juice. Set aside.
Heat the oil in a large pan and cook the garlic, onion and leek for 5
minutes. Stir in the rice, prawns, mussels, salmon juice, stock, lemon
juice and saffron. Mix well, bring to the boil. Reduce the heat and
simmer for 15-20 minutes or until the liquid is almost completely
absorbed by the rice.
Stir the tomatoes into the rice along with the salmon, broken into
large flakes.
Pile into a serving dish and decorate with the whole prawns and lemon
slices. Serve immediately.
Serves 2. Approx. 580 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
Servings: 2 servings
Alaska Paella Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
The History of Recipes
Historians have tracked the existence of recipes far back into the far past, at least as far back into history as the Egyptians, and possibly even further. Having said that, generally, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to experts is a collection of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. As our culinary historical trip moves to more modern times we find some recipe books from the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian curry that is familiar to us all today, but instead accounts of the types of meals prepared for the rich and wealthy people of the period. In the 15th century, people returning from the crusades brought us many foods, spices and herbs from the Middle-East, such as parsley and basil. These new foods and spices created a torrent in books on cookery, most of which are now in private cookery archives. Over the next few centuries, the families of Europe competed with each other to offer the best banquets, and as a result cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. The introduction of television gave us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Alaska Paella recipe.
