Spanish-style Bacalao Rice

Ingredients

In the original Croatian dish, Rižot od bakalara, the rice is cooked in a creamy sauce made with fish stock and white wine. However, in this Spanish adaptation, the rice is cooked in a flavorful broth infused with saffron. The addition of saffron gives the rice a distinct yellow color and a subtle floral flavor, which is characteristic of Spanish cuisine. Additionally, the Spanish-style Bacalao Rice incorporates a variety of vegetables such as bell peppers, tomatoes, and peas, adding freshness and vibrant colors to the dish. We alse have the original recipe for Rižot od bakalara, so you can check it out.

• 500g (1.1 lb) bacalao (salted cod), soaked and desalted 500g (1.1 lb) bacalao (salted cod), soaked and desalted
• 2 cups (400g) Spanish short-grain rice (such as Bomba or Calasparra rice) 2 cups (400g) Spanish short-grain rice (such as Bomba or Calasparra rice)
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (150g) peas 1 cup (150g) peas
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced bell peppers and cook for another 2-3 minutes until they start to soften.
3. 3.
   Stir in the diced tomatoes and cook for an additional 5 minutes until they release their juices.
4. 4.
   Add the soaked and desalted bacalao to the pot and cook for 5 minutes, breaking it into smaller pieces with a wooden spoon.
5. 5.
   Pour in the fish or vegetable broth and bring to a simmer. Add the saffron threads and season with salt and pepper to taste.
6. 6.
   Stir in the rice and peas, ensuring they are evenly distributed in the pot. Cook over medium-low heat for about 20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
7. 7.
   Remove the pot from heat and let it rest, covered, for 5 minutes before serving.
8. 8.
   Fluff the rice with a fork and serve hot.

Treat your ingredients with care...

• Bacalao — Make sure to soak and desalt the bacalao before using it in the recipe. Soak it in cold water for at least 24 hours, changing the water every 4-6 hours. This will remove excess salt and rehydrate the fish, making it tender and flavorful.

Tips & Tricks

• For an extra burst of flavor, add a splash of white wine to the pot after sautéing the vegetables.
• If you prefer a spicier dish, add a pinch of smoked paprika or a chopped chili pepper to the pot.
• Serve the Spanish-style Bacalao Rice with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will meld together even more, making it even more delicious.
• Feel free to customize the dish by adding other vegetables such as artichokes, asparagus, or mushrooms.

Serving advice

Serve the Spanish-style Bacalao Rice as a main course, accompanied by a fresh green salad and crusty bread. Garnish with chopped parsley for a pop of color and freshness.

Presentation advice

Transfer the cooked rice to a large serving platter and arrange the bacalao pieces on top. Sprinkle with additional saffron threads for an elegant touch. Serve family-style, allowing everyone to help themselves to this delicious Spanish delight.