Receta de @cocinandoparati10: Arroz de bacalao, col y ajos tiernos
RECIPE OF "Cocinando para ti 10"
Cooking for you, is made up of Jimena, who is from Mendoza, Argentina, who cooks. His hobby began as a child, since her grandmother Antonia, a Spanish immigrant from the city of Murcia, instilled in her her passion for cooking. MarÃa is from Valencia and specialized in gastronomic photography.
We really enjoy what we do, researching and learning every day in this fascinating world of cooking and its rice dishes, combining gastronomy with the art of photography, to provide our families and followers with new flavors.
Preparation time: 18 minutes, Cooking time: 16 minutes, 6 People
INGREDIENTS:
| 200 g of round rice | 350 g of cod |
| 100 g of cuttlefish | Baby garlic |
| 800 ml of fish broth | 2 Tablespoons of Salmorreta |
| 1 Small red onion | 1 tsp of paprika |
| Saffron 7 strands | Salt (to our taste) |
| Olive oil | |
TIME TO PERFORM EACH STEP
| Â 1- Brown the monkfish, the shrimp heads and their meat. | 8 Minutes |
| 2- Prepare the sauce | 6 Minutes |
|  3- Add salmottera and Pedro Ximénez | 1 Minute |
| 4- Add fumet, saffron infusion and shrimp juice. | 3 Minutes |
| Â 5- Add the rice, monkfish, and shrimp and let it cook. | 16 Minutes |
| 6 - Let it rest for a while | 5 Minutes |
| Total: | 39 Minutes |
STEP BY STEP
BROWN THE SEAFOOD AND THE VEGETABLES
Start this recipe by adding oil to your paella, when the oil is hot, sauté the cod and cuttlefish, once done, set aside.
We do the same with the young garlic and cauliflower.
PREPARE THE SOFRITO
After reserving the previous ingredients, add the red onion and sauté until golden brown. Once golden, add the paprika and quickly add the salmorreta, making sure to integrate it well.
With everything integrated, add the cuttlefish and cauliflower again and mix them with the sauce.
ADD BROTH AND RICE
Then add the boiling broth to the paella pan.
Once the broth is completely poured, add the rice and let it cook.
DECORATION AND TASTING
When our rice is done, add the shredded cod and decorate it with the cod loins, the young garlic and the small cauliflower flowers (previously boiled a little). Don't forget to add a little bit of the parsley and garlic majao on top of the loins.
After a few minutes of rest, you can now bring this cod, cabbage and garlic rice to your table, there better not be a single grain of rice left once you have finished for how much you have enjoyed this dish, paella lovers!
TECHNICAL EQUIPMENT:
Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.
- 1-Â Paella pan
- 2- Burner for paella pan
- 3-Â Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
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