How To Build A Carving Bench

advantage is Lent came time to draw from oblivion those recipes that we only train on the eve of Easter, as the case of this delicious rice cod.

The recipe is from a book published by Caja Duero in 98 and called traditional cuisine. Castilla y León, Extremadura. is a book that I have had for many years and they gave me my husband's aunts.

is a simple recipe that certainly should be prepared in an earthenware pot, the flavor and aroma are different from when it is cooked in an aluminum pan.

WANTED:

- 300 gr. of rice.

- 250 gr. cod.

- A pepper.

- 250 gr. small potatoes.

- 150 gr. peas. They can be canned.

- Two tomatoes.

- Olive oil.

- An onion.

- A clove of garlic.

- Paprika.

- Salt

- Saffron.

- Water.

WE DO:

We cod soaked the day before and desalinate changing the water several times. Once desalted stamped it and remove skin and bones.

chop the onion and garlic and cut the pepper into thin strips.

Peel and cut potatoes into small pieces and chop the tomatoes well.

In a large casserole with a little oil fry the onion and garlic, then add the pepper and shredded fish.

We left a little in the pot stirring constantly to catch the flavor and prevent sticking.

Add the potatoes and tomatoes and sauté everything well, add a teaspoon of paprika and add the water.

When the water starts to boil, add the rice, peas, salt and some saffron.

Stir everything well for the rice to take the taste of the sauce and cook until the rice is ready.

let stand and serve.

Hope you like it as much as me.