- 4 Cups rice, round grain variety (Bomba, Bahia, Senia).
- 1-1/2 Lb Desalted cod.
- 1 Lb Cauliflower.
- 1 Red pepper.
- 1 Ripe tomato, grated.
- 2 Garlic cloves.
- 1/3 Cup extra virgin olive oil.
- Fish stock.
- 1/2 Tablespoon sweet paprika.
Wash cauliflower and pepper. Cut cauliflower into small florets and pepper into julienne strips.
Chop garlic cloves finely and reserve.
Once the cod is desalted, remove then bones and chop into small cubes, of about ¾ inch.
Heat the oil in a Polished steel Magefesa paella pan and sauté cauliflower and pepper over low heat, making sure they don’t brown too much.
Add chopped garlic, leave on the heat for a couple of minutes and then add the grated tomato and half tablespoon of paprika. Cook all together for about 5 minutes.
Distribute the rice evenly through the pan surface. Cook lightly until the grain is transparent and then cover with the hot fish stock.
Wrap saffron threads in aluminum foil and toast lightly over a flame or inside a frying pan. Crush in a mortar with a little hot broth and then add it to the pan.
Cook over high heat for about 5 minutes.
Add cod cubes, reduce heat and continue cooking for 15 more minutes or until rice is ready.
Remove the pan from the heat, cover with a clean kitchen towel and let rest for 8 to10 minutes.
Keep in mind the quantity of broth you will need is double the volume of rice used.
If we need to add more broth to the paella, it will be always hot.