Title: Alaska paella
 Categories: Main dish
      Yield: 2 Servings
 
    213 g  Canned red Alaska salmon
      2 tb Olive oil
      1    Garlic clove; crushed
      1 sm Onion; chopped
      1    Leek; cleaned and sliced
    100 g  Long grain rice
    100 g  Shelled prawns
    100 g  Mussels in brine; drained
           -OR-
    100 g  -Mussels in shells
    375 ml Vegetable or chicken stock
    1/2    Lemon; juiced
    1/2 ts Ground saffron; OR...
    1/2 ts -ground turineric
      2    Tomatoes; skinned,
           - de-seeded and chopped
     10    Whole cooked prawns
           Lemon slices to garnish
 
  [Saffron gives this dish its traditional Paella coloring. It is
  however, expensive. Turmeric can be used as a substitute.]
  
  Drain the can of salmon, reserving the juice. Set aside.
  
  Heat the oil in a large pan and cook the garlic, onion and leek for 5
  minutes. Stir in the rice, prawns, mussels, salmon juice, stock, lemon
  juice and saffron. Mix well, bring to the boil. Reduce the heat and
  simmer for 15-20 minutes or until the liquid is almost completely
  absorbed by the rice.
  
  Stir the tomatoes into the rice along with the salmon, broken into
  large flakes.
  
  Pile into a serving dish and decorate with the whole prawns and lemon
  slices. Serve immediately.
  
  Serves 2. Approx. 580 cals per serving