Cod, spinach and tomato paella

Name: Cod, spinach and tomato paella (Paella de bacalao y espinacas)
Yield: For 6 Tapas
Cuisine: Spanish
Ingredients: 500 ml (18 fl oz) vegetable stock; ½ tsp saffron threads, infused in 2 tbsp just boiled water for 15 minutes; salt to taste; 1 dried chilli pepper, chopped; 250 g (9 oz) Calasparra rice; lemon wedges to serve; 500 g (1 lb 2 oz) fresh spinach, washed and destalked; 150 g (5½ oz) salt cod, desalted and flesh cut into strips; 4 tbsp olive oil; 30 g (1¼ oz) pine nuts; 250 g (9 oz) tomatoes, chopped; 2 cloves garlic, crushed; 2 tsp sweet paprika

Paella de bacalao y espinacas

Preparation info

For
6
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Of the myriad forms of paella, this is one of the most delicious, with its distinctive flavour and dark colour. You can replace the salt cod with fresh cod or hake, but do try to get small, round-grained Spanish Calasparra rice.

Ingredients

500 g (1 lb 2 oz) fresh spinach, washed and destalked
4

Europe
Spain
Valencia
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Cook the spinach, in the water left on the leaves after washing, in a covered pan over a medium heat for 4 minutes. Squeeze out the excess water and chop.
Heat the olive oil in a 60cm (24-inch) paella pan or large frying pan. When very hot, add the cod, spinach, pine nuts, tomatoes, garlic, paprika and dried chilli. Lower the heat and cook, stirring cons