Recipe: Tasty Rice casserole with spinach, chickpeas and cod
Rice casserole with spinach, chickpeas and cod.
You can have 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
- Prepare of rice.
- You need of fresh spinach.
- Prepare of cooked chickpeas.
- Prepare of desalted cod, cut into strips.
- It's of ripe tomato.
- You need of parsley.
- You need of garlic cloves.
- It's of saffron strands.
- It's of Salt.
- You need of Extra Virgin Olive Oil from Spain.
- It's of ñora (small, round, dried peppers. Can be substituted with a level spoonful of paprika).
- Prepare of fish stock or water.
- Prepare of For the aioli:.
- It's of Extra Virgin Olive Oil from Spain.
- Prepare of eggs.
- Prepare of Garlic.
- It's of Salt.
Rice casserole with spinach, chickpeas and cod instructions
- 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..
- For the rice with vegetables: Heat Extra Virgin Olive Oil from Spain into a cooking pot..
- Grind the salt and toasted saffron with a pestle and mortar..
- 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..
- 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..
- Moisten using the strained fish stock and season to taste. Add the chickpeas..
- 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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