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

Rice casserole with spinach, chickpeas and cod.

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Ingredients of Rice casserole with spinach, chickpeas and cod

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

Rice casserole with spinach, chickpeas and cod step by step

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..

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