YIELD: 4 servingsGenerous 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 cooked prawns
2 Tbsps. fresh chopped parsley
Salt and freshly ground black pepper, as needed
1. Place the saffron stands in a small bowl and add water. Let infuse for about 10 minutes.
2. In a large sauté or nonstick frying pan, heat oil. Gently fry onion and garlic until softened, but not brown.
3. Add rice and bell pepper to the pan with the saffron and its soaking liquid. Stir in the stock. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, stirring often until most of the liquid has been absorbed.
4. Add the peas, salmon, white fish and crab. Cook gently, stirring occasionally, for 5 minutes. Add the prawns and parsley. Stir them through and cook for another 1 or 2 minutes to heat thoroughly. Season to taste, then serve.
Recipe and photo: the Alaska Seafood Marketing Institute