Paella Swedish Style
Discover an unexpected fusion of flavors with **Paella Swedish Style**, a delightful twist on the classic Spanish dish. This recipe combines the rich, coastal flavors of salmon, shrimp, and fish stock with Scandinavian staples like smoked sausage (such as korv) and fresh dill for a hearty, aromatic one-pan meal. The addition of sweet carrots, parsnips, and vibrant green peas creates a medley of color and texture, while saffron threads infuse the Arborio rice with their golden hue and signature earthy aroma. Cooked to perfection for that signature paella crust, this dish is finished with a bright drizzle of lemon juice and a garnish of dill, making it a comforting yet elegant centerpiece for your next dinner. Perfect for seafood lovers and fans of global cuisine, this Nordic-inspired paella balances bold flavors and wholesome ingredients to wow your taste buds.
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Recipe Information
Ingredients
- 300 g Salmon fillet
- 200 g Smoked sausage (such as korv)
- 1.5 cups Arborio rice
- 4 cups Fish stock
- 0.25 cup Fresh dill
- 2 medium Carrots
- 1 medium Parsnips
- 0.5 cup Green peas
- 1 large Yellow onion
- 2 Garlic cloves
- 2 tbsp Butter
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
- 0.5 tsp Saffron threads
- 0.5 tsp White pepper
- 1 tsp Salt
- 200 g Cooked shrimp
- 4 Lemon wedges
Instructions
Begin by prepping your ingredients: dice the salmon fillet into bite-sized cubes, slice the smoked sausage into thin rounds, finely chop the onion and garlic, peel and dice the carrots and parsnips, and finely chop the dill.
Heat the olive oil and butter in a large, wide skillet or paella pan over medium heat.
Add the onion and garlic to the pan and sauté for 2-3 minutes, until softened and fragrant.
Stir in the carrots, parsnips, and Arborio rice. Cook for another 3-4 minutes, allowing the rice to lightly toast.
Pour in the fish stock, saffron threads, white pepper, and salt. Stir well to combine and bring the mixture to a gentle simmer.
Cover the pan and let the rice cook undisturbed for about 15 minutes. Do not stir while cooking to achieve the signature paella texture.
Once the rice has absorbed most of the liquid, gently nestle the salmon cubes, smoked sausage slices, shrimp, and green peas into the mixture. Cover and cook for an additional 10-12 minutes, until the salmon is cooked through and the rice is tender. If needed, add a splash more fish stock during this step.
Remove the pan from heat and drizzle lemon juice evenly over the top. Garnish with fresh dill.
Allow the paella to rest for 5 minutes before serving. Serve with lemon wedges on the side.
Nutrition Facts
Calories |
2583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 7608 mg | 331% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 25.5 g | ||
| Protein | 187.1 g | 374% | |
| Vitamin D | 42.2 mcg | 211% | |
| Calcium | 482 mg | 37% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3363 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
