Salmon ‘Paella’

Steps

1. Heat stock and saffron in a small pot until hot. Turn off heat and set aside. While stock warms, slice chorizo 0.5cm and grate carrot and courgette. Set all aside separately
2. Remove skin from salmon. To do this, place salmon on a chopping board with the skin side down and thinnest part closet to you. Hold thin end of fillet and using a sharp knife, cut between the flesh and skin slowly, until flesh pulls away from the skin. Discard skin and dice salmon flesh 2cm.
3. On a medium element, heat butter and a drizzle of oil in a medium pot on medium heat. Cook chorizo for about 2 minutes, until starting to crisp. Add onion and garlic paste and carrot, and cook a further 2–3 minutes, until vegetables start to soften. Add smoked paprika and cook for 1 minute, stirring, until fragrant.
4. Stir warmed stock, rice, salmon and salt into mixture and bring to the boil. As soon as it boils, reduce heat to low, cover, and cook for 15-20 minutes, until rice is just tender
5. When rice has finished cooking, add spinach, courgette and lemon zest and juice and stir to combine. Be sure to scrape the bottom of the pot to remove any caramelized, toasted rice. Season to taste.
6. To serve, divide salmon paella between bowls and dollop over dill dressing.