Arroz con bacalao | Juicy Spanish rice with cod
(0)
40 min
Under an hour
Sezamo
O călătorie culinară autentică în Spania, pregătită într-o singură tigaie: orez suculent infuzat cu șofran auriu, sofrito aromat de roșii și ardei copt, încununat cu bucăți fragede de cod și pătrunjel proaspăt.
Ingredients
Preparation method
Preparing the ingredients
Finely chop the yellow onion and garlic cloves. Cut the red bell pepper into thin strips or medium cubes. Cut the cod fillet into generous pieces (about 3-4 cm) and pat them gently dry with a paper towel.
In a small bowl, dissolve the saffron in 2 tablespoons of warm vegetable broth to release its golden color and noble aroma.
One-pan cooking
Heat the extra virgin olive oil in a deep skillet or wide pot over medium heat. Add the onion and red pepper, sautéing the vegetables for 5 minutes until soft. Add the chopped garlic and sweet paprika, stirring vigorously for 1 minute to release the fragrance of the spices without burning them.
Chef's tip
For a crispy crust at the bottom of the pan (socarrat), increase the heat to medium-high during the last minute of cooking, listening to the subtle crackle of the rice without burning it.
If the broth cooks down too quickly before the rice is cooked, you can pour in an extra 50-100 ml of hot broth or water around the edges.
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