Spanish Paprika Salmon and Rice | Quick & EASY 30 Minute Recipe

This Spanish Paprika Salmon with Rice, known as Salmón al Pimentón con Arroz al Ajillo, is what honest home cooking is all about. We’re talking a ton of great flavors, simple everyday ingredients, and done in just 30 minutes. Serve it next to a garden salad and a crunchy baguette for a complete meal.

To make this recipe, I used fresh, skinless salmon fillets. You can also use frozen salmon if you like. Just make sure to fully thaw it out beforehand and pat it completely dry. This is to ensure you remove any of the excess water in the salmon.

What truly flavors this dish is the spice mix. Made with sweet smoked Spanish paprika, garlic powder, onion powder, and dried parsley. You can also add in a little hot smoked paprika or chili powder for a dash of heat.

TIPS & TRICKS to Make this Recipe: Make sure to check the rice package instructions on the rice you are using. That way you get your liquid-to-rice ratios and your cooking times right on the money.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SPANISH PAPRIKA (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make Spanish Paprika Salmon and Rice

5 from 2 votes

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Spanish Paprika Salmon and Rice | Salmón al Pimentón con Arroz al Ajillo

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 435 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE RICE

• 1 tbsp extra virgin olive oil 20 ml
• 4 cloves garlic (thinly sliced)
• 2 cups water 480 ml
• 1 cup long grain rice 190 grams
• pinch sea salt

FOR THE PAPRIKA SALMON

• 2 tbsp extra virgin olive oil 30 ml
• 2 fresh salmon fillets 8 oz / 225 grams each
• 2 tsp sweet smoked Spanish paprika 5 grams
• 1 tsp garlic powder 3 grams
• 1 tsp onion powder 2.5 grams
• 1 tsp dried parsley 1 gram
• 2 tsp lemon juice 10 ml
• chopped parsley for garnish

Instructions

1. To make the rice, heat a saucepan with a medium heat and add in a generous tablespoon of olive oil, after a couple of minutes add in the sliced garlic, mix continuously, after 2 minutes and the garlic is fragrant, add in the water, season generously with sea salt, and heat it with a high heat

2. In the meantime, add the rice into a fine sieve and rinse under water until it starts running clear underneath, about 1 minute

3. Once the water comes to a boil add in the rice, give it a mix, then place a lid on the saucepan and lower to a low heat

4. While the rice is cooking, make the salmon, heat a large fry pan with a medium heat and add in 2 tablespoons of olive oil

5. In the meantime, add the salmon fillets over some paper towels and pat dry, then season with sea salt and black pepper, just on one side, then cut each fillet into 1 inch (2.5 cm) bite-sized pieces

6. Add the paprika into a large bowl, along with the garlic powder, onion powder, and dried parsley, mix together, then add in the pieces of salmon and mix together until each piece is well coated

7. Add the pieces of salmon into the hot fry pan, all in a single layer, cook for 3 to 4 minutes or until cooked through, then remove from the heat

8. Once the rice is cooked through, which was 15 minutes in my case (check rice package instructions), remove the lid and the pan from the heat, using a fork gently fluff the rice

9. Transfer the rice into serving dishes, add some of the salmon pieces next to the rice, squeeze some lemon juice over the salmon and sprinkle with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Spanish Paprika Salmon and Rice | Salmón al Pimentón con Arroz al Ajillo

Amount Per Serving

Calories 435 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Polyunsaturated Fat 4g

Monounsaturated Fat 10g

Cholesterol 62mg21%

Sodium 211mg9%

Potassium 661mg19%

Carbohydrates 40g13%

Fiber 1g4%

Sugar 0.3g0%

Protein 26g52%

Vitamin A 539IU11%

Vitamin C 2mg2%

Calcium 41mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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