The historian, Joan Corominas, believed that rice was grown in the southeastern parts of Spain by the seventh century during Byzantine occupation but since he didn’t provide any sources for the statement, I prefer to go with the general theory that the Arabs had been planting rice in Spain since their first occupation and were exporting it from Sicily by the tenth century. The mountain-style cuisine of Satander is timeless and whilst influenced by Basque and Asturian tradition the food remains Catabrian at all times.  Due to it’s privileged location between mountains, rivers and the sea, fresh ingredients are plentiful

- especially trout and river salmon. Rice is hugely popular in Spanish cooking and to celebrate both, try this Cantabrian dish. It originated in Santander and combines rice and salmon expertly to create a creamy classic that can only be pure Cantabrian comfort food.

Ingredients

• 4 x salmon steaks, 250 g each, rinsed and dried
• 200 g Arborio rice
• 250 ml milk
• 250 ml hot fish stock
• 1 lemon, zest and juice
• 30 g butter
• Salt and freshly ground black pepper to taste

Method

Pre-heat oven to 180 C

• Season the salmon steaks with salt and pepper, drizzle with the lemon juice and set aside to marinate for about 10 minutes.
• Pour the milk and the fish stock into a flameproof casserole and bring to the boil.
• Add the rice, stir and bring to the boil again – allow to simmer over low to medium heat for about 10 minutes and set aside for a little.
• Sauté the salmon steaks in the butter until just sealed and a little golden and pack on top of the rice.
• Drizzle the melted butter over the salmon steaks and bake in the oven for about 10 – 12 minutes.
• Serve immediately.