Rice casserole with spinach, chickpeas and cod

Name: Rice casserole with spinach, chickpeas and cod
Total time: 1800 s
Yield: 4 people
Cuisine: American
Ingredients: 300 g rice; 200 g fresh spinach; 100 g cooked chickpeas; 200 g desalted cod, cut into strips; 1 ripe tomato; 4 sprigs parsley; 2 garlic cloves; 12 saffron strands; Salt; 100 ml Extra Virgin Olive Oil from Spain; 1 ñora (small, round, dried peppers. Can be substituted with a level spoonful of paprika); 600 ml fish stock or water; For the aioli:; 400 ml Extra Virgin Olive Oil from Spain; 2 eggs; cloves Garlic; Salt

Olive Oils from Spain @oliveoilsspain

Spain

For a filling meal, try out this rice casserole with veggies, chickpeas and cod. It has lots of protein, which will keep you sustained throughout your day!

Olive Oils from Spain @oliveoilsspain

Spain

For a filling meal, try out this rice casserole with veggies, chickpeas and cod. It has lots of protein, which will keep you sustained throughout your day!

Saved

Ingredients

30 minutes

4 people

300 grice
200 gfresh spinach
100 gcooked chickpeas
200 gdesalted cod, cut into strips
1ripe tomato
4 sprigsparsley
2garlic cloves
12saffron strands
Salt
100 mlExtra Virgin Olive Oil from Spain
1ñora (small, round, dried peppers. Can be substituted with a level spoonful of paprika)
600 mlfish stock or water
For the aioli:
400 mlExtra Virgin Olive Oil from Spain
2eggs
clovesGarlic
Salt

Saved

Steps

30 minutes

1

For the aioli: In a blender, whisk the egg yolks and the garlic cloves. Add salt and the Extra Virgin Olive Oil from Spain and blend to a smooth consistency.
2

For the rice with vegetables: Heat Extra Virgin Olive Oil from Spain into a cooking pot.
3

Grind the salt and toasted saffron with a pestle and mortar.
4

Lightly fry the ñora and add to the mortar together with the parsley and a garlic clove. Grind before adding the ingredients to the fish stock. Cook for ten minutes and the set aside for later.
5

Using the same Extra Virgin Olive Oil from Spain, sauté the other garlic clove and the tomato and, once all the liquids have evaporated, add the spinach and the rice. Fry gently.
6

Moisten using the strained fish stock and season to taste. Add the chickpeas.
7

Cook over a high heat for ten minutes and then place in the oven to finish. Arrange the strips of cod on top.