YIELD: 4 servings Generous pinch saffron strands 3 Tbsps. boiling water 2 Tbsps. olive oil 1 bunch spring onions, trimmed and chopped 1 garlic clove, crushed 8 oz. Spanish paella or risotto rice 1 red bell pepper, seeded and chopped 1½ pts. fish or vegetable stock 4 oz. frozen peas 8 oz. wild Alaska salmon fillet, skinned and cut into chunks 8 oz. wild Alaska pollock, halibut or Pacific cod fillet, skinned and cut into chunks 4 oz. wild Alaska crab, cut into chunks 4 oz. peeled ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.