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Although eating rice with seafood can be quite common, adding cod to it can give a different and very rich touch to our rice. So today I want to show you how we prepare the cod and seafood rice, so that you can add something different to your recipes.
In this case, the seafood can be varied depending on what you like the most or if you want to take advantage of something you have in the fridge or freezer. You can simply do it with cod and clams, which are already spectacular, or with cod and a variety of ingredients such as squid, scampi, prawns, cockles ...
It is especially important for this type of rice that the bottom, the stir-fry, has consistency and flavor so that the rice is well impregnated later. In addition, I usually save the water from cooking the cod and what is lacking in liquid I add fish broth or stock to increase the flavor of the dish. If you don't have it, you can also use water but the end result will be smoother in flavor.
When choosing the cod, you can do it with both fresh cod and salted cod. The only point to keep in mind is that we will have to desalt the salted cod in advance so that our recipe is just right.
Cod rice
Learn how to prepare this delicious rice with our step by step.
- Barbara Gonzalo
- Kitchen: Spanish, International
- Recipe type: Rice dishes
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 400 gr. round rice
- water
- 200 gr. fresh or salted cod (this time I used salted)
- 500 gr. of assorted seafood (today we put crayfish, prawns and squid)
- 3 cloves of garlic
- 1 green pepper
- 3 tablespoons of homemade tomato sauce
- olive oil
- a few strands of saffron
- parsley
- shawl
- Fish broth (normally the fish broth together with the cod cooking water must be double the amount of rice that we put, that is, a 2: 1 ratio, although it must also be borne in mind that the liquid is not consumed the same while cooking to gas than with firewood)
Preparation
The first step, as I have used salted cod, is to soak it and let it desalinate for 24-48 hours, changing the water several times, until it is just salty. If you use fresh cod, this step is not necessary.
Cook the chopped cod in a pot with water. Let it boil 1 minute and remove.
Drain, keeping the cooking water. Crumble the cod removing skin and bones.
In a paella pan, add a drizzle of oil and lightly sauté the shellfish. Remove and reserve.
Chop the garlic and green pepper into small pieces.
Then, in the same oil to sauté the shellfish (if necessary you can add a little oil), fry the garlic and the pepper.
When they begin to be poached, add the clean pieces of cod, the fried tomato, a few strands of saffron and salt to taste. Cook for a couple of minutes over medium heat.
Then add the cod water and the fish stock (preferably hot) to make 800 ml.
Heat over high heat until it starts to boil. Bring the whole sauce to a boil for about 3-4 minutes.
Add the rice and distribute it through the paella pan until it is covered with the liquid.
Cook over high heat for the first 5 minutes and then cook for another 10 minutes over low heat.
In the last 2-3 minutes of cooking, place the shellfish that we had reserved on top of the rice, sprinkle with chopped parsley and let it finish cooking.
Remove the rice from the heat, cover and let it rest for a few minutes before serving.
