Classic Spanish Arroz con Bacalao

Von Spain on a Fork · 45 Min.

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Zubereitung

1. Heat the olive oil in a large pan over medium heat.
2. Finely chop the onion, roughly chop the garlic, and cut the red bell pepper into small bite-sized pieces.
3. Add the chopped vegetables to the hot oil, stirring constantly, until the onion is translucent (3 to 4 minutes).
4. Add the grated tomato, season with sea salt and a dash of black pepper, mix, and simmer until the tomato has slightly thickened (3 to 4 minutes).
5. Add the fish broth and saffron, raise the heat to high, and stir gently. When it comes to a boil, add the rice, stir so it is evenly spread, cover the pan, and lower the heat to low-medium.
6. Pat the cod fillets completely dry on paper towels, season both sides with sea salt and black pepper, and cut each fillet into small bite-sized pieces.
7. After the rice has simmered for 10 minutes (5 minutes short of cooked, per the creator), remove the lid, gently mix in the cod pieces, cover again, and simmer for another 5 minutes until the rice and fish are cooked through.
8. Remove from the heat and let the rice rest covered for a couple of minutes, then uncover and gently fluff with a fork.
9. Transfer to serving dishes and garnish with fresh parsley.

Zusammengefasst aus dem Video von Spain on a Fork. Schau es dir für die Details an.

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