Paella with salted cod
6 servings
60 minutes
Salted cod paella is a dish that embodies the richness of Mediterranean cuisine. While paella is traditionally associated with Spain, its variations have spread across Europe, including Italy. In this recipe, the salted cod soaked in water takes on a tender texture and a soft, rich flavor that beautifully complements the aroma of saffron, fresh vegetables, and spices. The slight acidity of tomatoes, the sweetness of paprika, and the silkiness of olive oil create a harmonious blend. Cooked in a deep pan, this paella develops an appetizing golden crust while green peas and pickled peppers add vibrant colors. The dish is perfect for a cozy family dinner or a festive feast, leaving unforgettable taste impressions.
1
Soak the salted cod in cold water overnight, changing the water periodically and removing the salt settled at the bottom. Then drain the water, cut the fish into small pieces, and coat them in flour. Finely chop the onion and 1 clove of garlic. Peel and chop the ripe tomatoes. Cut the pepper into strips. Finely chop the parsley.
- Salted cod fillet: 350 g
- Wheat flour: 1 tablespoon
- Garlic: 2 cloves
- Onion: 1 piece
- Tomatoes: 500 g
- Pickled peppers: 100 g
- Parsley: 3 stems
2
Heat 175 ml of oil in a pan over high heat, add the cod and cook, turning, until golden. Remove the fish with a slotted spoon and set aside.
- Olive oil: 175 ml
- Salted cod fillet: 350 g
3
Heat the remaining oil in the paella pan. Add the chopped onion and garlic and cook, stirring, over low heat for 5 minutes until the onion is soft and translucent. Stir in the paprika and tomato, and cook, crushing the tomato with a spatula, for another 10 minutes. Add the rice and fry, stirring, for 1-2 minutes, but do not let the rice darken. Add the cod, season with salt, and pour in the hot broth.
- Olive oil: 175 ml
- Onion: 1 piece
- Garlic: 2 cloves
- Paprika: 1 teaspoon
- Tomatoes: 500 g
- Long grain rice: 600 g
- Salted cod fillet: 350 g
- Chicken broth: 1.5 l
- Salt: to taste
4
Crush the saffron with the remaining garlic clove and a pinch of salt in a mortar, pour in two tablespoons of broth, mix, and add the mixture to the paella pot. Stir gently. Cook for 15 minutes, then add peas, parsley, and strips of pepper directly on top of the rice. Cook for another 5 minutes until the broth is fully absorbed and the rice is soft.
- Saffron: 0.3 teaspoon
- Garlic: 2 cloves
- Salt: to taste
- Chicken broth: 1.5 l
- Canned green peas: 100 g
- Parsley: 3 stems
- Pickled peppers: 100 g
5
Place a wet towel on the table. Put the pan with paella on it. Leave for 5 minutes. Then serve – directly in the pan.