Paella with Salt Cod
|Olive oil||2 Tablespoon|
|Spanish onion||1 Medium, peeled and diced|
|Spanish onion||1 Medium, peeled|
|Garlic||4 Clove (20 gm)|
|Garlic||4 Clove (20 gm), peeled and finely chopped|
|Tomatoes||2 Medium, diced|
|Saffron threads||1 1⁄2 Teaspoon|
|Arborio rice||2 Cup (32 tbs)|
|Water/Chicken stock||3 1⁄2 Cup (56 tbs)|
|Salt cod||1 Pound, thoroughly rinsed, soaked for 16 hours in 4 changes of cold water, and cut into 2-inch pieces|
|Salt water||2 , soaked|
|Cauliflower||10 Ounce, Defrosted|
|Frozen cauliflower||10 Ounce, Defrosted|
|Frozen chopped spinach||10 Ounce, Defrosted|
|Canned chickpeas||16 Ounce, drained, rinsed (1 Can)|
1. In a 12-inch paella pan or cast-iron skillet over medium-low heat sautÃ© onions in hot olive oil stirring it often, until it is soft and then sautÃ© the garlic such that it is fragrant.
2. Then add and sautÃ© the tomatoes and saffron stirring constantly, until the tomatoes are very soft.
3. Stir in the rice to coat with the onion-tomato mixture and saute stirring constantly until the rice is lightly toasted, approximately for 2 minutes.
4. Raising the heat to high add the water or stock, bring the ingredients to a boil and season the mixture with the pepper.
5. Then reduce the heat, simmer the mixture for 5 minutes.
6. To the pan add the codfish, distributing the pieces well and submerging them in the simmering liquid and simmer the paella for 15 minutes.
7. To the pan add the cauliflower, spinach, and chickpeas, evenly distributing them around the pan and submerging them slightly into the cooked rice.
8. Let the paella simmer until all the liquid is absorbed and the rice is tender, approximately 10 minutes.
9. Serve hot with garnish as desired.