Pairs well with Arroz Meloso con Bacalao (Creamy Spanish Codfish Rice)
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Arroz Meloso con Bacalao (Creamy Spanish Codfish Rice)
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A creamy and flavorful Spanish rice dish from Barcelona featuring codfish, vegetables, and saffron, cooked in a rich broth to create a slightly creamy texture reminiscent of paella.
00:40:00 total
Serves 4
medium
Main Various
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Ingredients
- vegetable broth - 1 liter (1 liter (about 4 1/4 cups), can substitute chicken or fish broth)
- small onion - 1 small (finely chopped)
- green bell pepper - 1 (finely chopped)
- red bell pepper - 1 (cut into thin strips)
- garlic cloves - 4 cloves (peeled)
- tomatoes - 3 medium (finely grated to yield about 3/4 cup tomato sauce (180 grams), or substitute 1/2 cup canned tomato sauce (120 grams))
- extra virgin olive oil - 1/4 cup (60 ml) (use good quality Spanish olive oil)
- sweet smoked Spanish paprika - 1/2 teaspoon (1.25 grams) (half teaspoon)
- saffron threads - 1/4 teaspoon (0.17 grams) (quarter teaspoon)
- fresh parsley - 2 tablespoons (8 grams) (chopped)
- sea salt - to taste (to taste, used in multiple steps)
- black pepper - to taste (freshly cracked, to taste)
- Spanish round rice - 1 cup (190 grams) (similar to arborio rice)
- cod fillets - 1 pound (900 grams) (firm white fish, thawed if frozen, cut into bite-sized pieces)
- frozen peas - 1/2 cup (80 grams) (half cup)
Instructions
- Prepare Broth and Vegetables: Heat 1 liter of vegetable broth in a saucepan over medium heat. Finely chop one small onion and one green bell pepper. Cut one red bell pepper into thin strips. Peel four cloves of garlic. Finely grate three tomatoes to yield about 3/4 cup tomato sauce.
- Saute Red Bell Pepper and Garlic: Heat 1/4 cup extra virgin olive oil in a 12-inch (30 cm) paella or frying pan over medium heat. Add the red bell pepper strips and garlic cloves. Saute for 3-4 minutes until lightly cooked. Remove and set aside.
- Saute Onion and Green Bell Pepper: In the same pan and oil, add chopped onion and green bell pepper. Saute continuously for 3-4 minutes until onions are slightly translucent.
- Add Paprika and Tomato Sauce: Add 1/2 teaspoon sweet smoked Spanish paprika to the pan and mix quickly to avoid bitterness. Then add the grated tomato sauce and simmer for about 5 minutes until slightly thickened.
- Prepare Garlic-Saffron-Parsley Paste: In a mortar, combine the sauteed garlic cloves, 1/4 teaspoon saffron threads, 2 tablespoons chopped parsley, and a dash of sea salt. Pound with a pestle until a paste-like texture forms. Alternatively, use a food processor or hand blender.
- Add Rice and Seasonings: Add 1 cup Spanish round rice to the pan with the tomato mixture. Add the garlic-saffron-parsley paste. Season with sea salt and freshly cracked black pepper. Mix gently to combine.
- Add Broth and Cook Rice: Slowly add the simmering vegetable broth to the pan and mix evenly. Cook over medium heat, stirring every 3 minutes to release starch and create a creamy texture.
- Prepare and Add Cod: Pat dry 1 pound cod fillets and season one side with sea salt and black pepper. Cut into bite-sized pieces. When the rice has about 5 minutes left to cook (after about 13 minutes), add the cod pieces and 1/2 cup frozen peas evenly over the rice. Continue simmering until rice and fish are cooked through, about 5 more minutes.
- Serve: Remove from heat. Garnish with the sauteed red bell pepper strips. Serve directly from the pan with crunchy baguette and Spanish wine.
