Spain's Most Underrated Rice Recipe | Arroz con Bacalao a la Riojana

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat the olive oil in a 12-inch (30 cm) paella pan or large frying pan over medium heat.
2. After a couple of minutes, add the chopped onion, garlic and red bell pepper and stir constantly. After about 4 minutes, when the vegetables are lightly sautéed, add the white wine and paprika and mix quickly.
3. Add the grated tomatoes, season with salt and pepper, stir and simmer.
4. When the tomatoes have slightly thickened, about 4 to 5 minutes, add the fish broth, saffron and bay leaf. Raise the heat to high and stir gently.
5. When the liquid reaches a boil, add the rice, stir once more so it is evenly spread, and simmer.
6. Pat the cod fillets dry on paper towels, season them with salt and pepper, and cut each into small bite-sized pieces.
7. After the rice has simmered for 10 minutes (8 minutes short of fully cooked in the creator's pan), lower the heat to medium-low, spread the cod pieces evenly over the rice and gently press them into it. Simmer for another 7 to 8 minutes, until the rice and fish are just cooked through.
8. Remove the pan from the heat, cover with a dish towel and rest for a couple of minutes. Uncover, garnish with lemon wedges and chopped parsley, and serve.

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

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