Serves 6
4 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, crushed
450 g (1 lb) Spanish paella rice or risotto rice
150 ml (1/4 pint) dry white wine
a few strands of saffron
1 red pepper, deseeded and chopped
1 teaspoon smoked (or ordinary) paprika
1.2 litres (2 pints) of fish or vegetable stock
200 g (7 oz) wild Alaska salmon fillets
200 g (7 oz) wild Alaska pollack fillets, thawed if frozen
175 g (6 oz) wild Alaska white crab meat, thawed if frozen
50 g (2 oz) frozen peas
350 g (12 oz) mussels in shells, scrubbed (optional)
salt and freshly ground black pepper
* Heat the oil in a very large frying pan or wok, then add the onion and garlic cloves. Fry gently for a couple of minutes, then add the rice. Stir over a low heat for a few minutes until the rice looks translucent
* Pour in the wine and let it bubble up, then add the saffron strands, red pepper, paprika and stock. Stir well and bring up to the boil, then reduce the heat and simmer gently for about 12 - 15 minutes, stirring occasionally. The rice should be almost tender
* Lay the whole fillets of fish on top of the rice and let them steam-cook for 5 - 6 minutes over a low heat, then break the fillets into chunks and stir them gently into the rice
* Add the crab meat, peas and mussels (if using) to the pan. Cook for a further 3 - 4 minutes, until the mussels are cooked, discarding any that fail to open. serve immediately