Barcelona's BEST-KEPT Rice Recipe | Arroz Meloso con Bacalao

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat the vegetable broth in a saucepan over medium heat.
2. In a 12-inch paella pan or large frying pan over medium heat, warm the olive oil. Add the red pepper strips and garlic cloves and saute, stirring, for 3 to 4 minutes until lightly sauteed. Remove and set aside.
3. In the same pan, saute the chopped onion and green pepper over medium heat for 3 to 4 minutes until the onion is slightly translucent. Add the paprika, stir quickly, then add the grated tomatoes and simmer.
4. Meanwhile, pound the sauteed garlic in a mortar with the saffron, chopped parsley and a pinch of salt into a paste.
5. When the tomatoes have thickened slightly, about 5 minutes, add the rice and the garlic paste, season with salt and pepper and stir well. Then gently add the simmering broth and stir.
6. Stir every 3 to 4 minutes to release the rice starch for a creamy texture.
7. Season the cod with salt and pepper after patting it dry, and cut each fillet into bite-sized pieces.
8. After the rice has simmered for 13 minutes, add the fish pieces and gently mix them in, then add the frozen peas. Simmer for another 5 minutes, until the rice and fish are cooked through.
9. Serve straight from the pan, garnished with the reserved red pepper strips.

Summarized from Spain on a Fork's video. Watch it for the details.

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