Soupy rice with mushrooms and cod

Soupy rice with mushrooms and cod

Arroz melosos de setas

By
From
Spanish Made Simple
Serves
5

This is a creamy paella that is cooked very differently to a dry paella like the Arroz de Costilla y Coliflor and Arroz del Senyoret, where you don’t stir the rice so that it doesn’t release any starch. Here is the opposite: you want to stir frequently so that the starch gives a lovely creamy texture to the dish. I like to cook the rice until al dente as, by the time you plate it, sit down at the table and start eating, your rice should be just right. The end result for this dish will rely heavily on the quality and flavour that your chosen mushrooms give the stock, which will end up being absorbed by the rice.

Ingredients

Quantity Ingredient
200g salt cod
2 litres vegetable or beef stock
1 teaspoon saffron threads
50ml olive oil
1 teaspoon salt
1 onion, finely chopped
1/2 red pepper, roughly chopped
300g wild mushrooms or a mix of shiitake and oyster, Chopped or torn
5 garlic cloves, finely chopped
1 teaspoon sweet pimenton
1 tomato, grated
350g paella rice, Such as bomba

Method

  1. Soak the salt cod in cold water for 24 hours, changing the water 3 times during this time. Shred it into small pieces.
  2. When you are ready to start cooking, bring the stock to the boil and add the saffron to infuse. Turn off the heat.
  3. Heat the oil in a large frying pan over a medium heat and add the salt, onion and red pepper. Cook for 5 minutes and then add the mushrooms and cook them for 10 minutes. Add the finely chopped garlic and cook for 1 minute before adding the sweet pimentón and after 20 seconds the grated tomato. Cook for another 3 minutes and then add the saffron-infused stock. Bring to the boil and add the rice. Give it a good stir and cook over a high heat for 10 minutes, stirring occasionally.
  4. After 10 minutes, reduce the heat to low and add the shredded salted cod, then cook for 8 more minutes, stirring constantly, until the rice is al dente. Serve and eat right away.
Tags:
Spanish
simple
weekday
tapas
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