Enjoy a delicious twist on classic paella with salmon and peas! This easy one-pan recipe comes together in just 30 minutes, combining vibrant flavors and wholesome ingredients for a satisfying meal.

½ teaspoon black pepper. 3/4 teaspoon chili powder. 1 teaspoon cumin powder. 1 teaspoon coriander. ½ teaspoon paprika.

Add the rice and cook for 2–3 minutes, stirring often, until lightly toasted. Add the wine, stirring well, and cook until it has reduced slightly. Add the stock and bring to the boil.

Stir in the rice and pigeon peas, then add the water. Bring to a boil and give the pot a good stir, reduce the heat to low, cover, and simmer for 30 minutes. Remove from the heat and let the rice ...

Carrots and peas. Carrots and peas are the classic choice for fried rice. That said, you can use one or the other, or swap in your favorite vegetables, including snap peas, green beans, broccoli ...

1) Cook the Noodles: Soak or boil rice noodles according to package instructions. Drain and set aside. 2) Make the Coconut Sauce: Heat oil in a large skillet or wok over medium heat.

Add the remaining 1 tablespoon of oil along with the onion, carrots and white parts of the scallions to the wok. Stir-fry until the vegetables are softened, about 5 minutes.

Preparation. Step 1. Place 1 cup bomba, arborio, or carnaroli rice in a colander and rinse under running water until water runs mostly clear; set aside. Season 1 lb. shrimp, peeled, tails left on ...

1. Set the oven at 375 degrees. Have on hand a large, deep, ovenproof skillet (with a lid or a large sheet of foil) or a shallow braising pan.