Rice with Young Garlic and Spinach

Name: Rice with Young Garlic and Spinach (Arroz de Ajos Tiernos y Espinacas)
Yield: Serves Four to Six
Cuisine: Spanish
Ingredients: 100 g (4 oz) dried salt cod; 3 cloves garlic; 4 tablespoons olive oil; 10—12 young garlic shoots or spring onions, trimmed and cut in half; 10—12 young garlic shoots or spring onions, trimmed and cut in half; 400 g (14 oz) short-grain rice; 500 g (1 lb 2 oz) spinach, chopped; 600 ml (1 pint) water, hot; 5—6 strands saffron; 1 teaspoon paprika; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Arroz de Ajos Tiernos y Espinacas

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

We used to have this rice dish at home during Lent but, as we all liked it, it was no sacrifice. Whilst I have made this recipe with spring onions in Britain, I prefer to use young garlic shoots which to my taste makes the dish even more delicious.

Ingredients

100 g (4 oz) dried salt cod
4 tablespoons olive oil

Europe
United Kingdom
Spain
Fish course
Gluten-free
Pescatarian

Method

Soak the salt cod for 24 to 36 hours, depending on the thickness of the pieces, changing the water at least 3 times. Drain and dry the cod and flake, discarding the skin and bones.

Pre-heat the oven to gas mark 4, 180°C (350°F). Heat the oil in a flameproof earthenware dish and