Recipe - Alaska Paella

213 g Canned red Alaska salmon
2 tablespoon Olive oil
1 Garlic clove; crushed
1 small Onion; chopped
1 Leek; cleaned and cut or sliced up
100 g Long grain rice
100 g Shelled prawns
100 g Mussels in brine; drained
OR
100 g Mussels in shells
375 ml Vegetable or chicken stock
One half Lemon; juiced
One half teaspoon Ground saffron; OR...
One half teaspoon ground turineric
2 Tomatoes; skinned,
deseeded and chopped
10 Whole cooked prawns
Lemon slices to garnish

[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 1520 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 MealMaster compatible
recipe format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini