Paëlla-style Scottish salmon with petits pois and chorizo

A variation on traditional Paëlla for an easy but special dish to brighten up autumn evenings. Ideal for supper with friends.

Preparation: 30 minutes

Cooking time: 30 minutes

(Serves 6)


  • 1kg Scottish salmon fillet (skin removed)
  • 400g long grain rice
  • 1 red pepper
  • 1 green pepper
  • 1 onion
  • 500g fresh petits pois
  • 150g chorizo
  • 3 pinches of saffron strands
  • 1.2 litres fish stock
  • 100ml olive oil
  • Salt and freshly ground pepper


  1. Dice the peppers. Peel and chop the onion.
  2. Cook the onion for 3 minutes in a paella pan, using half the oil, over a medium heat.
  3. Add diced pepper and cook for 5 mins, stirring occasionally.
  4. Add rice and coat in oil with peppers and onion.
  5. Pour in one litre of fish stock, add the saffron and seasoning. Mix gently and leave to cook for 10 minutes without stirring over a gentle heat.
  6. Remove chorizo skin and slice.
  7. After rice has cooked for 10 minutes, add the peas and chorizo and leave to cook for a further 10 minutes. Add remaining stock if necessary.
  8. Cut the salmon into chunky pieces, season and sear for 2 to 3 minutes in a pan with the remaining olive oil.
  9. Arrange salmon carefully within the rice mix and leave the dish to cook for a further 3 minutes before serving.