Arroz con bacalao | Spanish Cod and Saffron One-Pot Rice
(0)
40 min
Under an hour
Sezamo
O mâncare spaniolă tradițională pregătită într-o singură oală, plină de savoare mediteraneeană. Orezul cu bob rotund absoarbe perfect aromele dulci de ardei copt, roșii aromate și firicele prețioase de șofran, iar bucățile fragede de cod se gătesc delicat chiar în sosul fierbinte. Un preparat reconfortant, lejer și desăvârșit, servit cu pătrunjel proaspăt tocat și felii generoase de lămâie.
Ingredients
Preparation method
Preparing the ingredients
Cut the cod fillets into bite-sized pieces (about 4-5 cm), season them lightly with a pinch of sea salt and ground black pepper, then set them aside. Finely chop the yellow onion, crush the garlic cloves, and dice the red bell pepper into even cubes.
One-pot cooking
In a deep pan or Dutch oven, heat the extra virgin olive oil over medium heat. Add the onion and red bell pepper, sautéing for 5-6 minutes until soft and translucent. Add the garlic and sauté for another 1 minute until fragrant.
Stir in the tomato passata, sweet paprika, and saffron threads. Mix well and let the sauce (sofrito) simmer down for 3-4 minutes, until the oil begins to turn a deep ruby color.
Chef's tip
For an even more authentic saffron flavor, you can steep the saffron threads in 2 tablespoons of warm stock for 5 minutes before adding them to the sofrito.
Do not stir vigorously after adding the cod pieces to keep the delicate texture of the fish intact.
25 min
Under an hour
