Smoked Salmon Vodka Paella

Recipe courtesy chef Andrew Tsang


15 mL paprika

10 mL dried oregano

salt and black pepper to taste

2 whole sardines, scaled and gutted

250 mL shredded smoked salmon

125 mL cup of pitted olives, sliced

3 cloves garlic, crushed

5 mL crushed red pepper flakes

500 mL uncooked short-grain white rice

1 pinch saffron threads

1 bay leaf

1/2 bunch cilantro, chopped

1.25 L chicken stock

2 lemons, zested

125 mL Smoked Salmon Vodka

30 mL olive oil

1 Spanish onion, chopped

1 red bell pepper, coarsely chopped

50 g pancetta, jullienne

450 g mussels, scrubbed and bearded


  1. Heat olive oil in a large skillet or paella pan over medium high heat and brown pancetta.
  2. Stir in onions, garlic, bell peppers, red pepper flakes, olives, paprika, dried oregano and rice. Stir to coat the rice, about 3 minutes.
  3. Add Smoked Salmon Vodka to deglaze.
  4. Stir in saffron threads, chicken stock, lemon zest, salt and pepper. Bring to a boil.
  5. Place sardines on top, and set mussels around the edge of the pan, sprinkle smoked salmon all over.
  6. Place pan into the oven at 450ºF and bake for 15-20 minutes until rice is cooked.
  7. Remove paella from oven and sprinkle with cilantro.

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