Cómo hacer Arroz con bacalao - Hacer de comer | RTVE Cocina

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.

Wash hands and gather ingredients: parsley, egg, olive oil, saffron, fish stock, pulp of choricero peppers, fried tomato, paprika, garlic, onion, bacalao, red bell pepper, rice, salt, and pepper.

Heat olive oil in a large non-stick skillet.

Add garlic to the oil and sauté until fragrant.

Add chopped onion to the skillet and sauté until softened.

Chop red bell pepper and add it to the skillet to sauté with the onion and garlic.

Mark the bacalao in the skillet, skin side down, and do not move it until ready to flip.

Add paprika to one side of the skillet and a bit of fat to enhance flavor.

Once the bacalao is golden, lower the heat and remove it from the skillet.

Add fried tomato and pulp of choricero peppers to the skillet.

Add rice (specifically Arborio) to the mixture and stir to coat.

Pour in fish stock and bring to a boil.

Cook for a total of 18 minutes: do not stir for the first 14 minutes, then stir gently for the last 4 minutes to release starch.

Remove the bacalao from the oven, check for doneness, and let it rest.

Prepare saffron mayonnaise by combining an egg, salt, and saffron (added at the end).

Whisk the mayonnaise until thick and creamy, ensuring it has body.

Plate the dish, adding the saffron mayonnaise on top of the rice and bacalao.

Garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary