Spain's Most Underrated Rice Recipe | Arroz con Bacalao a la Riojana

salted cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lower in sodium, and canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers color and health benefits, while paprika is a cost-effective alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is healthier, and bouillon cubes are economical.

Heat a 12-inch paella pan over medium heat and add 1/4 cup of extra virgin olive oil.

Finely chop 1 medium onion, roughly chop 6 cloves of garlic, and finely chop 1 red bell pepper.

Add the chopped vegetables to the hot pan and sauté for about 4 minutes until lightly sautéed.

Add 1/4 cup of dry white wine and 1/2 tbsp of sweet smoked Spanish paprika, mixing well.

Add 1 cup of tomato sauce and season with sea salt and freshly cracked black pepper, then simmer for a few minutes.

After about 4 minutes, add 3 cups of fish broth and 1/4 tsp of saffron threads, along with 1 bay leaf, and bring to a boil.

Once boiling, add 1 cup of rice and mix gently, then do not stir again.

After simmering for 10 minutes, lower the heat and add 2 cod fillets cut into small pieces, gently pushing them into the rice.

Simmer for another 8 minutes or until the fish and rice are cooked through and all the broth is absorbed.

Remove from heat, cover with a dishcloth, and let sit for a few minutes before garnishing with lemon and parsley.

Cooking Techniques

Equipment Needed

Spice Level: