Ingredients

• 100g/3½oz chorizo
• 1 onion
• sliced
• 1 garlic clove
• sliced
• 200g/7oz arborio rice
• 4 tomatoes
• roughly chopped
• 50g/2oz butter
• 1 tbsp parsley
• 600ml/20fl oz chicken stock
• salt and freshly ground black pepper
• 4 x 150g/5oz salmon fillets
• skinned
• 250g/9oz smoked salmon
• 1 lemon
• juice only

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Heat a heavy-based frying pan over a medium heat and fry the chorizo for 3-4 minutes
• or until crisp. Remove the chorizo from the pan with a slotted spoon and set aside.
• Fry the onion and garlic in the remaining oil for 3-4 minutes
• or until soft.
• Place the chorizo
• onion
• garlic
• rice
• tomatoes
• butter and parsley into a well-buttered casserole dish. Season with salt and freshly ground black pepper.
• Pour over the chicken stock
• cover with a tight-fitting lid and bake in the oven for about 25-30 minutes
• or until the rice is cooked.
• Meanwhile
• wrap each salmon fillet in smoked salmon and trim off any excess flesh. Season with salt and freshly ground black pepper and squeeze over with the lemon juice.
• Roast the salmon pieces in the oven for 6-8 minutes
• or until cooked through.
• Serve the salmon on top of the chorizo rice.