Rice with Cod
by Editorial Staff
The Torres Brothers’ Spanish Chef recipe. Tip: Rice should be cooked with fish/shrimp broth.
The secret of taste is the addition of paprika during the preparation process, and the “zest” of cauliflower gives an original taste to this dish.
Ingredients
- 150 g cod
- 2 cups round rice
- 200 g tomatoes preserved in their juice
- 30-50 g cauliflower
- 1 pc onion (medium head)
- 2 cloves of garlic
- 50 g butter
- 2 tablespoon olive oil
- 1 tablespoon dried paprika
- A pinch of lime/lemon zest
- Salt to taste
- Pepper to taste
- Pair of pieces of shrimp serving
- Parsley for serving
Directions
- Pre-boil the cod until tender, in a saucepan of 1-1.5 liters of water. We do not drain the broth, it is useful for cooking rice. When ready, chop the cod with a knife and leave it aside.
- Melt the butter in a deep frying pan or a saucepan, depending on where you prefer to cook the dish.
- Add finely chopped onions. Fry over low heat until golden brown.
- Add dried paprika, black pepper, salt to taste to the onion fry.
- Pour a can of tomatoes preserved in their juice into the resulting mixture.
- We simmer everything together over low heat.
- Then gradually we begin to add rice. Mix everything thoroughly.
- Slowly pour in the cold broth. Portions, for 20 minutes, stirring the rice constantly.
- Add the chopped cod to the rice, stirring the dish over low heat.
- Check the rice for readiness to taste. 5 minutes before the rice is fully cooked, add the grated garlic, pre-mixed with olive oil.
- Remove rice from heat.
- For the final gesture, finely grate cauliflower and lime/lemon zest and mix.
- When serving the rice on a plate, sprinkle the dish on top with the resulting lime and cauliflower zest, add a couple of cooked shrimp (you can avoid using shrimp if not available), and garnish with parsley.
Enjoy your meal!
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