Paella con salmón, bagre y tocino or paella with salmon, wolffish and bacon. First heat some oil in a wokpan. Add the rice and let it bake a few minutes. Add the chicken stock, the herbs (saffron, turmeric, black pepper, salt), the salmon and the wolffish. Cover up and let it cook untioll the rice is ready.

Meanwhile, bake the bacon and scampi, cut the sweet pepper. When the liquid from the rice dish is all gone, add the bakes bacon, scampi, sweet pepper and frozen peas. Let it fry for 5 more minute. Season loyaly with dill and enjoy!