3/4cupLemon and Lime JuiceFresh squeezed with the pulp
Rice Set Up
1halfFresh Filleted Salmon with SkinAbout 1 kilo / 1.5 lbs
16Prawns or Large ShrimpLangoustines if you have them
1dozenLittle Neck ClamsScrubbed fresh or canned
1/4cupSpanish Extra Virgin Olive Oil (EVO)
3cupsSpanish Bomba RiceShort grain
1cupNatural Chicken Stock or Clam Juice
1cupFresh Cut Green Beansor Green Peas
2Spanish Onionsor Yellow Onions
4Limes or Lemons
3 - 4largeRipe TomatoesThese should be almost over ripe
Start with the cold cook salmon at least 1 hour in advance to starting the rice. In a glass jar or shaker take the salmon set up and mix/shake vigorously. Spread out half of the mix in a glass dish and briefly place the halved salmon, skin down, then turn over. Cover and set aside.
Heat 3 tablespoons olive oil in a paella pan over medium to high heat. Stir in garlic, paprika onions, garlic, and cilantro, and shrimp/clams. Cook, stirring, to coat the seafood with oil, for about 4 minutes. Add in saffron threads, parsley, stock, and juiced lime/lemon with pulp.
Bring to a boil. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Remove shrimp. Fold in the rice and stir-fry to coat the grains. Gently swirl the pan around (do not stir) so the rice cooks evenly and absorbs the liquid - do this only ONCE.
Pour in water and simmer uncovered, and reduce heat to medium low. Simmer 20 minutes. Make sure the paella has a continuous even heat for about 15 minutes. The Spanish touch in technique is to never stir the rice while it's cooking. This can mean a lot of rotating of the pan if you don't have an even heat.
That gives us time to grill the salmon! The salmon should have a pale look on the outside of the flesh - a little cold cook. On a medium grill give the salmon a good sear, skin side down. Turn over and let cook until it’s slightly pink on the inside. When it starts to separate, add some of the citrus spice mixture from the cold cook, but make sure to save a little.
When the rice is filling the paella and most of the liquid is absorbed slide the salmon, with the skin side down, on top then circle the filet with shrimp and peas. Pour the last of the cold cook sauce on the top of the salmon. When the rice is cooked, it should look a little shiny on top. Add the sprigs of rosemary and then turn the heat up for 40 seconds until you can smell slightly toasted rice - then it's perfecto. The ideal paella has a slightly toasted rice bottom called socarrat, or concón in other countries. Remove and let it rest for 5 minutes. Garnish with cilantro and citrus wedges.