Easiest Way to Make Perfect Rice casserole with spinach, chickpeas and cod

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

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

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

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

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

Steps 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 is going to wrap this up for this special food rice casserole with spinach, chickpeas and cod recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!