Spanish · Dinner
Baked Rice with Salt Cod
Baked rice cooked in a shallow earthenware dish with flaked salt cod, roasted garlic, tomato, and sweet paprika, finished under high oven heat so the top grains crisp while the base stays moist. Rooted in Catalan and Valencian home cooking, it uses desalted cod, olive oil, and fish stock.
$7
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
478Calories
38.2gProtein
9.8gFat
63.1gCarbs
5.4gSugar
5.9gFiber
1580mgSodium
97mgChol
1.6gSat Fat
950mgPotassium
110mgCalcium
3.8mgIron
2.4mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Soak the salt cod in cold water for 24 hours, changing water 3–4 times. Drain, flake into large pieces, and discard bones and skin.
2
Sauté
Heat olive oil in an ovenproof earthenware dish over medium heat. Add 2 sliced garlic cloves and cook 2 minutes until pale gold and fragrant.
3
Build
Stir in tomato, paprika, and bay leaf; cook 5 minutes over medium-low heat until darkened. Scatter rice, potato slices, chickpeas, and flaked cod over the base. Pour stock evenly; tuck in whole garlic clove and saffron.
4
Bake
Place uncovered in a 400°F oven for 30 minutes until rice absorbs liquid, top grains look dry, and potato is fork-tender.
5
Plate
Serve the rice directly from the baking dish while hot, ensuring each portion includes potato, chickpeas, and cod.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salt cod, desalted
- 1 cup200g bomba or short-grain rice
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomato
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1 1/2 cup360ml fish stock
- 2 tsp2 tsp sweet paprika
- 11 potato
- 4 tbsp4 tbsp chickpeas, cooked
- 22 bay leaf
- 2 pinch2 pinch saffron threads
- 2 pinch2 pinch salt
