Healthy Glow: Healthy Eating, La Mode & Ramblings
Bake a healthy paella-style dish of salmon and chorizo rice.
Ingredients
For the chorizo rice-
100g/3½oz chorizo
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1 onion, sliced
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1 garlic clove, sliced
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200g/7oz short-grain rice such as arborio rice
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4 tomatoes, roughly chopped
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50g/2oz butter
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1 tbsp parsley
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600ml/20fl oz chicken stock
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salt and freshly ground black pepper
Preparation Method
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Preheat the oven to 180C/350F/Gas 4.
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Heat a heavy-based frying pan over a medium heat and fry the chorizo for 3-4 minutes, or until crisp. Remove the chorizo from the pan with a slotted spoon and set aside.
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Fry the onion and garlic in the remaining oil for 3-4 minutes, or until soft.
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Place the chorizo, onion, garlic, rice, tomatoes, butter and parsley into a well-buttered casserole dish. Season with salt and freshly ground black pepper.
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Pour over the chicken stock, cover with a tight-fitting lid and bake in the oven for about 25-30 minutes, or until the rice is cooked.
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Meanwhile, wrap each salmon fillet in smoked salmon and trim off any excess flesh. Season with salt and freshly ground black pepper and squeeze over with the lemon juice.
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Roast the salmon pieces in the oven for 6-8 minutes, or until cooked through.
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Serve the salmon on top of the chorizo rice.
This recipe was quick and I had plenty of leftovers for the next day’s lunch!
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