Rioja style Spanish rice with cod
Spain on a Fork · ♥ 3.8K likes · 53K views · 8 min video
Read about fillet in the BrightCulinary Book
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Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat a 12 inch paella pan over medium heat with the olive oil.
Olive oil in the paella pan
- 1 whole onion
- 6 cloves garlic
- 1 whole red bell pepper
Finely chop the onion and red bell pepper and roughly chop the garlic.
- 60 ml dry white wine
Add the chopped vegetables, mix to coat and saute about 4 minutes, mixing continuously.
- 4 g sweet smoked Spanish paprika
- 240 g tomato sauce
- sea salt
- freshly cracked black pepper
Add the tomato sauce, season with sea salt and black pepper, mix and simmer about 4 minutes until slightly thickened.
- 720 ml fish broth
- ¼ tsp saffron threads
- 1 whole bay leaf
Add the fish broth, saffron and bay leaf, raise to high heat and mix gently.
- 190 g rice
Once boiling, add the rice, mix once to distribute and do not stir again.
Adding the rice, then leaving it alone
- 2 whole cod fillets
- sea salt
- freshly cracked black pepper
Pat the cod fillets dry, season with salt and pepper on one side and cut each into small bite sized pieces.
After 10 minutes lower to low medium heat, spread the fish over the rice and push each piece down gently.
Simmer another 8 minutes, 18 minutes in all, until the broth is absorbed and the fish and rice are just cooked through.
Off the heat, cover with a dishcloth and let it sit a few minutes to trap the steam.