Recipe of Favorite Rice casserole with spinach, chickpeas and cod

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, rice casserole with spinach, chickpeas and cod. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Rice casserole with spinach, chickpeas and cod is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Rice casserole with spinach, chickpeas and cod is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. 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. Make ready 200 g fresh spinach
3. Take 100 g cooked chickpeas
4. Prepare 200 g desalted cod, cut into strips
5. Make ready 1 ripe tomato
6. Take 4 sprigs parsley
7. Take 2 garlic cloves
8. Take 12 saffron strands
9. Prepare 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. Get 600 ml fish stock or water
13. Get For the aioli:
14. Prepare 400 ml Extra Virgin Olive Oil from Spain
15. Prepare 2 eggs
16. Prepare cloves Garlic
17. Prepare 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’s going to wrap this up with this exceptional food rice casserole with spinach, chickpeas and cod recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!