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Paella with Salt Cod

chef.julissa's picture
  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)
  Pepper To Taste
  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 sauté onions in hot olive oil stirring it often, until it is soft and then sauté the garlic such that it is fragrant.
2. Then add and sauté 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.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Paella With Salt Cod Recipe