Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 213      gram          canned red Alaska salmon
   2      tablespoons   olive oil
   1                    garlic clove -- crushed
   1      small         onion -- chopped
   1                    leek -- cleaned and sliced
   1      100 gram lon  grain rice
 100      gram          shelled prawns
 100      gram          mussels in brine -- drained
 100      gram          -mussels in shells
 375      milliliter    vegetable or chicken stock
     1/2                lemon -- juiced
     1/2  teaspoon      ground saffron -- or...
     1/2  teaspoon      - ground turmeric
   2                    tomatoes; skinned -- de-seeded and
                        -- chopped
  10      whole         cooked prawns
                        lemon slices to garnish

Preparation:

[Saffron gives this dish its traditional Paella coloring. It is however, expensive. Turmeric can be used as a substitute.] Drain the can of salmon, reserving the juice. Set aside. Heat the oil in a large pan and cook the garlic, onion and leek for 5 minutes. Stir in the rice, prawns, mussels, salmon juice, stock, lemon juice and saffron. Mix well, bring to the boil. Reduce the heat and simmer for 15-20 minutes or until the liquid is almost completely absorbed by the rice. Stir the tomatoes into the rice along with the salmon, broken into large flakes. Pile into a serving dish and decorate with the whole prawns and lemon slices. Serve immediately.