Rice casserole with spinach & cod - Olive Oils from Spain

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Rice casserole with spinach, chickpeas and cod recipe

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.

Heat Extra Virgin Olive Oil from Spain into a cooking pot.
Grind the salt and toasted saffron with a pestle and mortar.
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.
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.
Moisten using the strained fish stock and season to taste. Add the chickpeas.
Cook over a high heat for ten minutes and then place in the oven to finish. Arrange the strips of cod on top.

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30 min

Medium

300g rice
200g fresh spinach
100g cooked chickpeas
200g desalted cod, cut into strips
1 ripe tomato
4 sprigs parsley
2 garlic cloves
12 saffron strands
Salt
100ml Extra Virgin Olive Oil from Spain
1 ñora (small, round, dried peppers. Can be substituted with a level spoonful of paprika)
600ml fish stock or water