Portugal the Cookbook: Arroz de Bacalhau Step-by-Step Recipe Video

Soak the salted cod in water for 24 hours, changing the water several times to remove excess salt.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.

Add the green and red bell peppers to the pot and cook for another 5 minutes until softened.

Flake the soaked cod into bite-sized pieces and add it to the pot. Stir well to combine.

Add the rice to the pot and stir to coat it with the oil and vegetables.

Pour in the vegetable broth and add black pepper, paprika, cayenne pepper, and salt to taste. Bring to a boil.

Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.

Once cooked, remove from heat and let it sit covered for an additional 5 minutes.

Fluff the rice with a fork and stir in the chopped parsley and black olives.

Serve hot, garnished with additional parsley if desired.

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