Seafood Paella | Donna Hay

Ingredients

• ½ tablespoon olive oil
• 500g salmon, skin off, cut into pieces
• 2 chorizo, sliced
• 1½ cups (300g) arborio rice
• ¼ cup (60ml) sherry vinegar
• 2½ cups (625ml) chicken stock
• 500g clams (vongole)
• 8 mussels, cleaned
• 6 cloves garlic, peeled
• 1 onion, roughly chopped
• 200g store-bought roasted red peppers
• 10 threads saffron
• 1 tablespoon thyme leaves
• 2 teaspoons sweet paprika
• 2 teaspoons smoked paprika
• 1 x 400g tin crushed tomatoes
• sea salt and cracked black pepper
• ¼ cup chopped coriander (cilantro) leaves
• ¼ cup (60ml) olive oil
• 2 tablespoons sherry vinegar