How To make Alaska Paella
213 g Canned red Alaska salmon
2 tb Olive oil
1 Garlic clove; crushed
1 sm Onion; chopped
1 Leek; cleaned and sliced
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
1/2 Lemon; juiced
1/2 ts Ground saffron; OR...
1/2 ts -ground turineric
2 Tomatoes; skinned,
- de-seeded 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 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
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Seafood Paella With Chorizo | Best Food For Camping | Cast Iron Skillet Cooking
We got into nature recently and did some more primitive cooking over the campfire. This time we tried our hand at some seafood paella with chorizo. It is a pretty simple and delicious campfire meal and all contained to the cast iron skillet. It has definitely made it to our list of best-camping meals. We found the recipe on Fresh Off The Grid ►
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Dungeness Crabs and Spot Prawns - Alaska Adventure - Crabs and Shrimp - Ama Ebi - Kimi Werner Recipe
The Alaskan Adventure continues. Using fish guts and carcasses from previous catches, Kimi Werner baits the crab and shrimp pots in hopes to secure another fine dinner. She shows us how to make ama ebi, Japanese style, by frying the heads and preparing the shrimp tail as raw nigiri sushi. The crab is used for a get together with loved ones, tucked away in a cozy cabins as the wolves howl through the night.
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Professional Baker Teaches You How To Make PAELLA!
Anna cooks up a lakeside Paella.
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INGREDIENTS
3 Tbsp (45 mL) olive oil
2 cup (500 mL) chopped leeks, washed
¾ cup (175 mL) diced celery
¾ cup (175 mL) diced carrot
2 Tbsp chopped fresh oregano or marjoram
2 cup (500 mL) Arborio or Carnaroli rice
8 cup (2L) chicken stock or water
3-4 threads saffron
1 ½ cup (375 mL) fresh corn, taken off the cob
1 cup (250 mL) diced red, orange or green (or mixed) bell pepper
1 cup (250 mL) diced zucchini
1 cup (250 mL) diced tomato
1 Tbsp (15 mL) finely grated lemon zest
2 lb(s) (900 g) pasta clams, washed
2 lb(s) (900 g) mussels, washed with beards removed
1 lb(s) (450 g) diced white fish, such perch or pickerel, or other fish, such as salmon
1 lb(s) (450 g) peeled shrimp
3 Tbsp (45 mL) lemon juice
2 Tbsp (30 mL) chopped fresh dill
salt and pepper
DIRECTIONS
1. In a large sauté pan (or other flat-bottomed pan) over medium heat, heat oil and add leeks, celery, carrot and oregano or marjoram. Sauté until leeks are translucent, about 5 minutes. Add rice and sauté 4 minutes, to coat with oil.
2. Pour in 3 cups of stock, add saffron and stir until mixture begins to simmer. Add corn, pepper, zucchini, tomato and another 3 cups of stock.
3. Once simmering again, add clams and cook until they begin to open. Add mussels, and again, simmer until they begin to open, adding more stock if needed. Add white fish and shrimp and stir until shrimp turn pink.
4. Check that rice is tender (and cook a bit longer if needed), then add lemon juice, dill and season to taste. Serve immediately.
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Friday Night Feast | Mushroom Shawarma, Paella & Lamb Shanks | Series 7
Check out some more of the amazing recipes from Series 7 of Friday Night Feast AKA Food Fight Club! Jamie's got some really special recipes to share, so take a look!
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Friday Night Feast | Beef Wellington, Steak & Chicken Pie | Series 7
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How To Make Spanish Paella | Omar Allibhoy
Ok before you shout at us, recipes for paella differ from region to region, and this seafood-free version is Omar's take on the classic Paella Valenciana. Traditionally made with chicken and rabbit, Omar caramelises the meat and vegetables before adding the rice and must have ingredient – saffron. Garlic, smoked paprika and rosemary all add to the incredible flavours of this dish designed to bring everyone to the table. Serve with a wedge of lemon and enjoy.
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