Easiest Way to Prepare Quick Rice casserole with spinach, chickpeas and cod

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, rice casserole with spinach, chickpeas and cod. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Rice casserole with spinach, chickpeas and cod is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Rice casserole with spinach, chickpeas and cod is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have rice casserole with spinach, chickpeas and cod using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Rice casserole with spinach, chickpeas and cod:

1. Get 300 g rice
2. Take 200 g fresh spinach
3. Prepare 100 g cooked chickpeas
4. Take 200 g desalted cod, cut into strips
5. Get 1 ripe tomato
6. Take 4 sprigs parsley
7. Get 2 garlic cloves
8. Make ready 12 saffron strands
9. Get Salt
10. Prepare 100 ml Extra Virgin Olive Oil from Spain
11. Prepare 1 ñora (small, round, dried peppers. Can be substituted with a level spoonful of paprika)
12. Make ready 600 ml fish stock or water
13. Take For the aioli:
14. Get 400 ml Extra Virgin Olive Oil from Spain
15. Take 2 eggs
16. Get cloves Garlic
17. Take Salt

Instructions to make Rice casserole with spinach, chickpeas and cod:

1. For the aioli: 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.
2. For the rice with vegetables: Heat Extra Virgin Olive Oil from Spain into a cooking pot.
3. Grind the salt and toasted saffron with a pestle and mortar.
4. 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.
5. 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.
6. Moisten using the strained fish stock and season to taste. Add the chickpeas.
7. Cook over a high heat for ten minutes and then place in the oven to finish. Arrange the strips of cod on top.

So that’s going to wrap it up with this exceptional food rice casserole with spinach, chickpeas and cod recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!