Salmon and shrimp paella
- 30ml extra virgin olive oil
- 30g brown onion (finely chopped)
- 1 small clove of garlic (crushed)
- 3-4 stalks of fresh thyme
- 150g Arborio rice
- 70ml dry white wine
- 1ltr fish stock
Put a paella pan onto medium heat. Add the olive oil, onion, garlic and thyme to pan and cook until lightly coloured. Remove the thyme stalks, then add the rice and stir for 2-3 minutes before adding the wine. Simmer and evaporate completely before adding 500ml of fish stock. Simmer until reduced.
Add an additional 300ml of fish stock, and the peppers tomatoes and spices. Stir through while adding, then allow to simmer until fish stock is reduced.
Finally, add remaining fish stock, shrimp, diced salmon and edamame beans. Turn off heat and let the residual temperature from the pan cook the final ingredients for a couple of minutes.
Finish the dish by garnishing with parsley, dill and lemon juice. Add salt and pepper to taste, then serve.