Ingredients

• 450g (1lb) skinless Tartan Quality Mark salmon fillet, cut into 2cm (1") cubes
• 2 tbsp olive oil
• 1 red onion, sliced
• 1 clove garlic, crushed
• 1 red chilli, deseeded and finely chopped
• 350g /12oz chicken cut into chunks
• 225g /8oz chorizo, sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 225g (8oz) paella or risotto rice
• 560ml / 1 pint fish stock
• 1 pinch of saffron threads
• 50g (2oz) frozen broad beans
• 75g (3oz) frozen peas
• 16 uncooked prawns, shelled and heads removed
• 225g / 8oz live mussels, scrubbed
• generous handful of coriander
• 2 tbsp brandy or sherry
• 1 lemon or lime, cut into wedges

Instructions

1. Heat the oil in a large or paella pan and cook the onion, garlic and chilli for 2 minutes until soft but not coloured.
2. Stir in the chicken and cook for 3-4 minutes. Add the chorizo, peppers and rice, stir well until coated all the ingredients, especially the rice, are all coated with the oil.
3. Gradually add stock, a ladle full at a time. Stir, and cook until the stock is absorbed before adding more stock. Add saffron whilst rice is cooking.
4. Stir in the broad beans and peas. Set the salmon pieces, prawns and mussels amongst the cooking rice. Cover to allow fish to steam for 5 – 7 minutes.
5. The salmon is cooked when flesh is opaque. (Discard any mussels that remain closed or damaged after cooking)
6. Stir in half the chopped coriander.
7. Just before serving add the brandy or sherry and scatter with the lemon wedges and remaining coriander

Nutritional Information

• 675 kilocalories
• Carbohydrates : 34g
• Fat: 43g
• Omega 3: 2g