Easy recipe cauliflower, cod and saffron milk caps paella

Posted on3 Years ago by 3999
Author recipe:
Author recipe:
@OriginalPaella

INGREDIENTS:

½ unit Cauliflower
250 g/ 8,82 oz Saffron milk caps
400 g/ 14,11 oz rice
3 Artichokes
150 g/ 5,29 oz Dry shredded cod
150 g/ 5,29 oz Green beans
1 Tomato
8 tablespoonful oil
1 little tablespoonful paprika
Water
A pinch of saffron otherwise saffron dye
Salt

STEP BY STEP

1.- Heat the oil

1.- Heat the oil

5 min.

Add some oil that serves to level the pan. The oil should be centered. Add salt too, later we taste the broth and will adjust the amount of salt, and light the fire!

2.- Fry all the vegetables and the codfish

2.- Fry all the vegetables and the codfish

14 min.

When the oil is hot, add the vegetables and the cod. They will be added one by one every two minutes or so, in order to evenly cook the ingredients. We begin with the cauliflower, two minutes later the artichoke, later the cod, green beans, natural tomato and 12 minutes later saffron milk caps which need less time.

3.- Add the rice

3.- Add the rice

On this point, add rice, stir and add paprika.

4.- Sauté the rice

4.- Sauté the rice

4 min.

Fry rice and paprika along with vegetables and cod for 3 or 4 minutes.

5.- Add the water

5.- Add the water

Add the water, we add twice water than rice. Season with salt, the amount will go to taste, but it is important to note that cod is a salad fish, you should keep taste during the process. Add saffron too. Stir to blend.

6.- COOKING, COOKING, COOKING!!!

6.- COOKING, COOKING, COOKING!!!

20 min.

No stir again not to break the rice grain. Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes of cooking the rice is cooked and the paella without broth, more fire less water and vice versa.

READY TO EAT!!

READY TO EAT!!

After 20 minutes of cooking, the paella should be dry and the rice cooked, let it rest and ready to eat.

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