Spanish Rice with Cod Rioja-Style

 

I have not posted in a long time.  One could call it laziness, I suppose.  I still try new recipes and enjoy cooking some of our old favorites.  Laziness has caused a problem.  I cannot always find one of those "new" recipes to prepare it again.  Laziness = Great Frustration!  Posting means I know where the recipe is as opposed to searching through piles of recipes in hopes that it is there.

Our trip to Spain was filled with wonderful food and drinks. A familiar spice in Spain is Sweet Smoked Paprika.  It quickly became one of my favorites.  The depth of flavor it creates makes my tastebuds sing!  You will love this great Rioja style combination of rice and cod simmered in a sauce of tomatoes, red peppers and garlic!

Spanish Rice with Cod Rioja - Style

adapted from Spain of a Fork

Yield: 4 servings

Ingredients

3 Tbsp olive oil

1 medium yellow onion (finely chopped)

6 cloves garlic (chopped)

1 red bell pepper (finely chopped)

1/4 cup dry white wine

2 tsp sweet smoked paprika

1 can diced tomatoes, drained

3 cups fish broth (chicken or vegetable stock may be substituted)

1/4 tsp saffron

1 bay leaf

1 cup short grain rice

2 cod fillets

sea salt and pepper to taste

Garnish

Lemons and parsley

Instructions

Heat olive oil in a 12-inch paella pan or frying pan over medium heat.

Lightly saute the onion, pepper and garlic in the olive oil, approximately 4-5 minutes.  Mix continuously.  Add the white wine and paprika quickly mixing.  Add the drained tomatoes, mix, then season with salt and pepper.  

Simmer the mixture until the tomatoes have slightly thickened, 4-5 minutes.  Add the stock, saffron, and bay leaf.  Bring to a boil and add the rice and stir.   Cover and simmer on medium low for about 10 minutes.

While the rice simmers, prepare the cod. Rinse, pat dry, then season each fillet with salt and pepper.  Cut each fillet into small bite size pieces.

After simmering ten minutes, add the cod pieces to the top of the rice.  Tap each piece down so they are integrated into the rice.  Cover and simmer another 7-8 minutes until the rice and fish are cooked through.

Remove the pan from the heat. While it rests, cut the lemon into small wedges and chop a bit of parsley for garnish.

PRINTED RECIPE

This was a perfect dish for us and one that I will definitely make again!