Emulsifier Free Classic Salmon Paella
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.5(19)
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Learn more →Ingredients
4 servings
- ¼ tsp saffron threads
- 3 ½ cups low-sodium chicken broth
- 4 skin-on salmon fillets (about 5 oz each), pin bones removed
- 1 tsp smoked paprika
- salt and pepper, to taste
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 ½ cups bomba or arborio rice
- ½ cup dry white wine
- 1 cup frozen peas, thawed
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Combine the saffron threads and chicken broth in a small bowl or measuring cup and let steep for at least 10 minutes while you prepare the remaining ingredients.
- 2
Pat the salmon fillets dry and season all over with the smoked paprika, salt, and pepper.
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