Paella with Salted Cod

Main Dishes | Italian cuisine

⏳ Time

1 hour + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Paella with Salted Cod

Ingredients

Lightly Salted Red Fish - 12.3 oz
Wheat Flour - 1 tablespoon
Olive Oil - 6 fl oz
Garlic - 2 cloves
Onion - 1 piece
Paprika - 1 teaspoon
Tomatoes - 17.6 oz
Long-Grain Rice - 21.2 oz
Chicken Broth - 1½ l
Canned Mushroom Soup - 3.5 oz
Saffron - ¼ teaspoon
Parsley - 3 stems
Pickled Eggplant with Peppers - 3.5 oz
Salt - to taste

Step by Step guide

Step 1

Soak the salted cod in cold water overnight, changing the water periodically and removing any salt that settles at the bottom. Then drain the water, cut the fish into small pieces, and coat them in flour. Finely chop the onion and 1 clove of garlic. Peel and chop the ripe tomatoes. Slice the peppers into strips. Finely chop the parsley.

Step 2

Heat 175 ml of oil in a large skillet over high heat, add the cod, and cook, turning, until golden brown. Remove the fish with a slotted spoon and set aside.

Step 3

Heat the remaining oil in a paella pan. Add the chopped onion and garlic and cook, stirring, over low heat for 5 minutes, until the onion is soft and translucent. Stir in the paprika and tomato, cooking for another 10 minutes while crushing the tomato with a spatula. Add the rice and fry, stirring, for 1-2 minutes, but do not let the rice darken. Add the cod, season with salt, and pour in the hot broth.

Step 4

Crush the saffron with the remaining clove of garlic and a pinch of salt in a mortar, add two tablespoons of broth, mix, and add the mixture to the paella pan. Gently stir it. Cook for 15 minutes, then add the peas, parsley, and pepper strips directly on top of the rice. Cook for another 5 minutes, until the broth is fully absorbed and the rice is tender.