Spanish Paella Rice with Salmon & Peas | EASY 30 Minute One-Pan Recipe
This Spanish Paella Rice with Salmon & Peas is filled with flavors, super easy to make and all done in about 30 minutes. Serve it next to a garden salad, crunchy baguette and a bottle of Spanish white wine from the region of Alicante for the ultimate meal.
This dish is known in Spain as Arroz con Salmón y Guisantes. It is not a paella, just a rice dish. However, the technique on how we´re going to cook the rice is the exact same way as a traditional paella. This gives the rice the most incredible texture and a lift of Spanish goodness.
For the rice I used Spanish round rice, the typical rice that you use to make paella. If you can´t find it in your area, you can use any type of short-grain rice or even arborio rice. Which is the one used to make risotto.
TIPS & TRICKS to Make this Recipe: Once you add the rice into the pan, give it one mix and then don´t mix it again. If you over mix the rice, it will start to release its starch and lose its texture. This is the main technique when making a paella.
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Watch the Video Below on How to Make this Spanish Paella Rice with Salmon & Peas
Spanish Paella Rice with Salmon & Peas
- 3 tbsp extra virgin olive oil 45 ml
- 2 fillets fresh salmon 8 oz / 250 grams each
- 1 small onion
- 4 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 2 tomatoes
- 3 cups fish broth 720 ml
- 1/4 tsp saffron threads .17 grams
- 1 cup Spanish round rice 200 grams
- 1/2 cup frozen peas 80 grams
- pinch sea salt
- dash black pepper
- handful fresh parsley
- 1 lemon
Heat a paella pan with a medium heat and add in the olive oil
Meanwhile, add the salmon fillets over some paper towels and pat dry, then season with sea salt & black pepper and cut each fillet into 2 pieces for a total of 4 pieces of salmon
Add the pieces of salmon into the hot paella pan, all in a single layer, cook for 1 minute per side, then remove from the pan and set aside (at this stage you don´t want to cook the salmon all the way through, just give the salmon a light sear on each side)
Using the same pan with the same heat, add in the onion finely chopped and the garlic roughly chopped, mix continuously, after 3 minutes and the onion is translucent, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt, mix together and then simmer for a couple of minutes
Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the fish broth and saffron, raise to a high heat and gently mix together
When it comes to a boil add in the rice, give it one final mix so everything is evenly distributed, after this step do not mix the rice again, but you can give the pan a gentle mix once in a while
After 9 to 10 minutes and most of the broth has been absorbed but there´s still plenty of broth left, lower the fire to a low-medium heat, then add in the peas, making sure to evenly spread them around, and the salmon fillets in a single layer, simmer for 4 to 5 minutes or until all the broth has been absorbed, then raise to a medium heat and go for 2 to 3 minutes to achieve the socarrat (burnt caramelized rice underneath), then remove the pan from the heat
Cover the pan with a dish cloth and let it sit for a couple of minutes, then uncover the pan and garnish with lemon wedges and finely chopped fresh parsley, enjoy!
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