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Cod and cauliflower paella recipe cookedThe paella-cooked rice with cod and cauliflower (arròs amb col-i-flor) is very popular in the region of Valencia.
For a pretty quick preparation, it is a simple recipe gives us with beautiful results on the table & in the palate…

Servings Prep Time Cook Time Passive Time
10servings 10minutes 18minutes 5minutes
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Servings Prep Time Cook Time Passive Time
10servings 10minutes 18minutes 5minutes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Units: servingsServings:
Instructions
Preparation
  • Prepare well in advance all your ingredients :
    • Tear into small pieces the cod desalted beforehand
    • Cut into small pieces the cauliflower
    • Grate the tomatoes manually and throw the skin away.
    • Think carefully about putting your pan on the stove.
For the broth or « fish fumet » :
    • Brown an onion with some olive oil at the bottom of the pot.
    • Add rock fishes, crabs and the monkfish head in order to fry them too.
    • Pour three litres of water.
    • Some add a small leek, one bay leaf & parsley.
    • Boil for about an hour.
    • Pour through a strainer to keep only the broth.
Cooking
    • Slowly fry the pieces of cod.
    • Once grilled, push them towards the edges where the heat no longer cooks them.
    • Slowly fry the pieces of cauliflower and push them towards the edges with the monkfish.
    • In the centre, add the grated tomato and brown it gently.
    • Add the persillade, the sweet pepper and mix everything together
    • Add the fish broth and wait for the boiling
Rice cooking
    • Pour in the rice and the saffron, properly scatter them in the paella.
    • Let it cook at very high heat for 8 to 10 minutes.
    • The rice should start to appear.
    • Reduce the heat for the last 8 to 10 minutes.
Resting
  • Finally, always let it rest a few minutes before serving.
    If the rice is not cooked enough, you can cover it for at least 5 minutes with aluminium foil, newspapers or a large cloth.
    Enjoy your meal !...
Recipe Notes