Hawaiian Paella

400 mL can of pineapple, in unsweetened juice
3 tbsp soy sauce
2 tbsp brown sugar
2 salmon fillets, 120g each, approx

1 tbsp olive oil
2 large or 4 small shallots, minced
3 medium garlic cloves, minced
3 oz string beans, cut in 1/2 inch lengths
2 portobello mushroom caps, chopped
1 cup arborio rice
1/2 cup finely chopped fresh cilantro
2 cups vegetable stock
1/2 tsp saffron threads
1 tsp hot Hungarian paprika
1 large roasted red pepper
Salt and pepper, to taste

Optional: seared scallops on top, at end

• Slice the salmon into long, narrow strips. Marinate for 1/2 hour in the pineapple juice (reserving the pineapples), brown sugar and soy sauce. Chop the pineapples.
   
• Heat oil in large non-stick skillet. Season oil with salt and pepper. Add garlic and shallot and sauté until soft. Add mushrooms and sauté until black.
   
• Add rice and half of the cilantro, mix to coat with oil. Cook for 1 minute, until the edges of the rice become translucent. Add beans and pineapple. Toss.
   
• Add the stock, saffron, and paprika. Bring to a boil; cover and simmer for 15 minutes. Meanwhile, slice the red pepper into long, 1cm wide strips.
   
• Briefly uncover the rice. Add the fish and pepper strips on top in an attractive radial pattern. Press everything lightly into the rice. Cover and simmer another 10 minutes.
   
• Confirm that the fish is cooked. Top with the remaining cilantro, and seared scallops (if using). Serve.
    

Serves 4 as a main-course.

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