Recipe: Yummy Rice casserole with spinach, chickpeas and cod

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Rice casserole with spinach, chickpeas and cod.

Rice casserole with spinach, chickpeas and cod You can cook Rice casserole with spinach, chickpeas and cod using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Rice casserole with spinach, chickpeas and cod

  1. It’s 300 g of rice.
  2. You need 200 g of fresh spinach.
  3. You need 100 g of cooked chickpeas.
  4. You need 200 g of desalted cod, cut into strips.
  5. You need 1 of ripe tomato.
  6. It’s 4 sprigs of parsley.
  7. You need 2 of garlic cloves.
  8. It’s 12 of saffron strands.
  9. Prepare of Salt.
  10. Prepare 100 ml of Extra Virgin Olive Oil from Spain.
  11. It’s 1 of ñora (small, round, dried peppers. Can be substituted with a level spoonful of paprika).
  12. It’s 600 ml of fish stock or water.
  13. It’s of For the aioli:.
  14. It’s 400 ml of Extra Virgin Olive Oil from Spain.
  15. You need 2 of eggs.
  16. You need cloves of Garlic.
  17. Prepare of Salt.

Rice casserole with spinach, chickpeas and cod instructions

  1. For the aioli: In a blender, whisk the egg yolks and the garlic cloves. Add salt and the Extra Virgin Olive Oil from Spain and blend to a smooth consistency..
  2. For the rice with vegetables: Heat Extra Virgin Olive Oil from Spain into a cooking pot..
  3. Grind the salt and toasted saffron with a pestle and mortar..
  4. Lightly fry the ñora and add to the mortar together with the parsley and a garlic clove. Grind before adding the ingredients to the fish stock. Cook for ten minutes and the set aside for later..
  5. Using the same Extra Virgin Olive Oil from Spain, sauté the other garlic clove and the tomato and, once all the liquids have evaporated, add the spinach and the rice. Fry gently..
  6. Moisten using the strained fish stock and season to taste. Add the chickpeas..
  7. Cook over a high heat for ten minutes and then place in the oven to finish. Arrange the strips of cod on top..

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