How to make an original CAULIFLOWER, COD AND SAFFRON MILK CAPS PAELLA from Valencia, Spain
- ½ unit Cauliflower
- 150 g/ 5,29 oz Dry shredded cod
- 250 g/ 8,82 oz Saffron milk caps
- 150 g/ 5,29 oz Green beans
- 3 Artichokes
- 1 Tomate
- 400 g/ 14,11 oz rice
- 8 tablespoonful oil
- Vegetable broth
- 1 little tablespoonful paprika
- A pinch of saffron otherwise saffron dye
VEGETABLES AND COD
In our case as vegetables we have used cauliflower, saffron milk caps (“rebollones”, “níscalos” too), artichokes, green beans, cod and tomato. These may vary depending on season and taste of the diners.
READY, SET, GO!!
Add some oil that serves to level the pan … the oil should be centered. Add salt too, later we taste the broth and will adjust the amount of salt, and light the fire!
When the oil is hot, add the vegetables and the cod. They will be added one by one every two minutes or so, in order to evenly cook the ingredients. We begin with the cauliflower, two minutes later the artichoke, later the cod, green beans, natural tomato and 12 minutes later saffron milk caps which need less time.
On this point, add rice, stir and add paprika. Fry rice and paprika along with vegetables and cod for 3 or 4 minutes.
ADD WATER, SEASON AND COOK
Add the water, we add twice water than rice. Season with salt, the amount will go to taste, but it is important to note that cod is a salad fish, you should keep taste during the process. Add saffron too. Stir to blend. No stir again not to break the rice grain. Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes of cooking the rice is cooked and the paella without broth, more fire less water and vice versa.
READY TO EAT!
After 20 minutes of cooking, the paella should be dry and the rice cooked, let it rest and ready to eat!
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