Salmon 'Paella'

Steps

1. Heat stock and saffron in a small pot until hot. Turn off heat and set aside. While stock warms, remove skin from salmon. To do this, place salmon fillet on a chopping board, skin-side-down, with the thinnest part closet to you.
2. Hold thin end of fillet, and using a sharp knife, cut between the flesh and skin slowly, until the fish pulls away from the skin. Discard skin and dice salmon flesh 2cm.
3. Heat butter and a drizzle of oil in a medium pot (with a lid) or paella pan on medium heat. Cook chorizo for 2 minutes, until starting to crisp up. Add onion and carrot and cook a further 2-3 minutes, until vegetables are starting to soften. Add paprika and cook for 1 minute, stirring until fragrant.
4. Stir warmed stock, rice, salmon and salt into pot/pan with chorizo and bring to the boil. As soon as it boils, reduce heat to low, cover and cook for 15 minutes, until rice is just tender.
5. When rice is cooked, add spinach, courgette and lemon to pot/pan and stir to combine. Be sure to scrape the bottom of the pot/pan, using a wooden spoon, to lift the caramelized and toasted rice. Season to taste with salt and pepper.
6. divide salmon paella between bowls and dollop over dill dressing.