Ingredients

• 1 tbsp olive oil
• 1 onion
• sliced
• 1 garlic clove
• crushed
• 110g/4oz chorizo
• 1tsp smoked paprika
• 300g/11oz long grain rice
• 1 litre/1¾ pints hot chicken stock
• 200g/7oz frozen peas
• 500g/1lb 2oz clams
• 3 tbsp chopped fresh flat leaf parsley
• 250g/9oz hot-smoked salmon fillet
• skinned and flaked
• 1 lemon
• cut into wedges
• sea salt and freshly ground black pepper

Directions

• Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes
• stirring regularly.
• Add the chorizo and fry until it releases its oil
• then stir in the smoked paprika and rice.
• Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes.
• Add the clams and peas. Cook for another five minutes
• or until the rice is cooked and the clam shells open (discard any clams that don't open).
• Add salt and pepper
• to taste. Stir through the parsley
• flakes of salmon and garnish with thelemon wedges. Serve immediately.