Creamy rice with salt cod and padrón peppers - this is one of the "wet" rice dishes as opposed to the "dry" ones like paella. Use a short-grain rice like Calasparra or Bomba (Arborio or Carnaroli would do as a substitute). Unless you have desalinated cod, it needs to be soaked for 24 hours, changing the water at least 4 times.
Yields4 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins
200gSalt Codroughly torn or cut into cubes
180gRice
16 Pimientos de Padrón
1 Medium White Onionchopped
2 Cloves of Garlicpeeled and chopped
1 x 220g can of Chopped Tomatoes
1tbspAjo y Perejil (mix of garlic, olive oil and flat leaf parsley)see recipe - search Ajo y Perejil
Half a Red Pepperfinely diced
1tspPimentón Dulcemild smoked paprika
Small Red Chillichopped
Large Pinch Sea Salt
750mlFish Stock
100mlWhite Wine
2tbspOlive Oil
1
Firstly, fry the onions and diced pepper slowly in olive oil until the onion is caramelised, but still soft. Set aside.
2
Heat the rest of the oil in a large stockpot or earthenware dish and fry the garlic and chilli until the garlic has softened.
3
Add the pimientos de padrón and fry for two or three minutes, turning occasionally.
4
Add the 'ajo y perejil' and the tomato and stir to combine, then mix in the onion/pepper and the pimentón and salt.
5
Add the stock and the wine, followed by the rice and then the salt cod. Stir gently, then leave to cook on a low heat, stirring occasionally, for around eighteen minutes or until the rice is cooked. If the rice seems to be getting dry, add water or stock. The consistency of the finished dish should be midway between a soupy rice (arroz caldoso) and a dry rice like paella.
1tbspAjo y Perejil (mix of garlic, olive oil and flat leaf parsley)see recipe - search Ajo y Perejil
Half a Red Pepperfinely diced
1tspPimentón Dulcemild smoked paprika
Small Red Chillichopped
Large Pinch Sea Salt
750mlFish Stock
100mlWhite Wine
2tbspOlive Oil
Directions
1
Firstly, fry the onions and diced pepper slowly in olive oil until the onion is caramelised, but still soft. Set aside.
2
Heat the rest of the oil in a large stockpot or earthenware dish and fry the garlic and chilli until the garlic has softened.
3
Add the pimientos de padrón and fry for two or three minutes, turning occasionally.
4
Add the 'ajo y perejil' and the tomato and stir to combine, then mix in the onion/pepper and the pimentón and salt.
5
Add the stock and the wine, followed by the rice and then the salt cod. Stir gently, then leave to cook on a low heat, stirring occasionally, for around eighteen minutes or until the rice is cooked. If the rice seems to be getting dry, add water or stock. The consistency of the finished dish should be midway between a soupy rice (arroz caldoso) and a dry rice like paella.
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