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Arroz con Bacalao | Spanish Cod and Rice Pot
(0)
40 min
Under an hour
Knuspr-Küche
Ein spanischer Traditionsklassiker aus einem Topf: Zarter Kabeljau, sonnengereifte Paprika und Safran verbinden sich mit körnigem Paella-Reis zu einem herzhaften One-Pot-Genuss. Perfekt für ein unkompliziertes Familienessen mit mediterranem Urlaubsflair.
Ingredients
Preparation method
Preparation
Peel and finely chop the onion and garlic. Wash, seed, and cut the red bell pepper into strips. Pat the cod fillet dry with paper towels and cut into approx. 3–4 cm pieces.
Cooking
Heat the olive oil in a large frying pan or wide casserole pot. Saute the onions and red bell pepper over medium heat for about 5 minutes until soft. Add the garlic and smoked paprika and saute while stirring for about 1 minute until fragrant.
Add the diced canned tomatoes and simmer for about 3 minutes. Stir in the paella rice and toast for 1 minute until translucent, allowing the rice grains to absorb the flavorful tomato sauce.
Chef's tip
For an authentic Spanish taste experience, let the rice cook on slightly higher heat for the last two minutes without stirring – this creates a wonderfully crispy rice crust (socarrat) at the bottom of the pot.
Only place the cod on top right at the end and let it gently steam so that the delicate fish remains wonderfully juicy and tender.
15 min
Under an hour
