ARROZ CON HABAS Y BACALAO

bacalao

🥗Healthier: fresh cod

💰Cheaper: pollock

Pollock is more affordable and widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric provides color and is more budget-friendly.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Canned olives are more economical and readily available.

Soak bacalao in water for 24 hours, changing water occasionally.

Heat olive oil in a large skillet over medium heat until shimmering.

Sauté chopped onion, garlic, and bell pepper until softened, about 5 minutes.

Add diced tomatoes and paprika; cook for 3-4 minutes until thickened.

Stir in soaked bacalao and cook for 5 minutes to combine flavors.

Add rice and bay leaves; stir to coat rice in the mixture.

Pour in vegetable broth and bring to a boil.

Reduce heat to low, cover, and simmer for 20 minutes until rice is tender.

Remove from heat and let sit, covered, for 5 minutes.

Fluff rice with a fork and stir in chopped parsley, olives, and lemon juice.

Season with salt and black pepper to taste.

Cooking Techniques

Spice Level: