Arroz meloso con bacalao
Spain on a Fork · ♥ 858 likes · 9.7K views · 8 min video
Read about fillet in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 l vegetable broth
Heat the vegetable broth in a saucepan over medium heat.
- 1 whole onion
- 1 whole green bell pepper
- 1 whole red bell pepper
- 4 cloves garlic
Finely chop the onion and the green bell pepper, cut the red bell pepper into thin strips, and peel the garlic cloves.
- 60 ml extra virgin olive oil
Heat a 12 inch paella pan over medium heat and add the olive oil.
Saute the red pepper strips and the garlic cloves, mixing continuously, for three to four minutes, then remove them and set aside.
In the same pan saute the chopped onion and green pepper, mixing continuously, for three to four minutes until the onion is slightly translucent.
- 1¼ g sweet smoked Spanish paprika
Add the smoked paprika and mix it in quickly so it does not turn bitter in the hot pan.
- 0.17 g saffron threads
- 8 g chopped parsley
- sea salt
Pound the sauteed garlic cloves with the saffron threads, chopped parsley and a dash of sea salt in a mortar until it is a paste.
Garlic, saffron and parsley paste
- 190 g rice
- freshly cracked black pepper
Add the rice, the garlic saffron paste, sea salt and black pepper to the pan and mix gently.
Adding the round rice and broth
Slowly add the simmering broth and mix; stir every three minutes or so to release the starch that gives the dish its creamy texture.
- 900 g cod fillets
Pat the cod dry, season one side with sea salt and black pepper, and cut each fillet into small bite-sized pieces.
After the rice has simmered 13 minutes, five minutes short of done, stir in the fish and the frozen peas.
- 80 g frozen peas
Simmer another five minutes until the rice and the fish are cooked through, then serve straight from the pan garnished with the sauteed red pepper strips.