Cooking Instructions
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Step 1
Grab one
Sea Salt (1 pinch)
, cut it into 1-inch thick slices, then cut each slice into 3 pieces. Add the pieces of cod to a bowl and season with
Cod (395 g)
and
Pfeffer (1 pinch)
.
Step 2
Separate the white and green part of the
Scallions (1 stalk)
. Finely dice the white part.
Step 3
Thinly slice the green part.
Step 4
Mince the
Garlic (3 cloves)
.
Step 5
Heat a paella pan over medium-high heat and add
Olivenöl (60 mL)
. Heat for 2 minutes. Season the oil with
Sea Salt (1 pinch)
and add the white part of the scallion and garlic. Mix with the oil and cook for 2 minutes, then add the green part of the scallion.
Step 6
After 1 minute, add
Paprikapulver (1 g)
and mix it all together, then add
passierte Dosentomaten (125 g)
and season with
Sea Salt (2 pinches)
. Mix it all together until well combined.
Step 7
After 1 minute, add
Fish Broth (540 mL)
, pinch in
Saffron Threads (as needed)
, season again with a little
Sea Salt (1 pinch)
and give it a gentle mix.
Step 8
Once the broth comes to a boil, add the pieces of cod. Mix, then add
Reis (175 g)
. Stir the rice around so it's evenly distributed. After this point, don't mix the rice again, but you can give the pan a quick shake here and there. Let it cook for 10 minutes.
Step 9
Lower the fire to a low-medium heat and simmer for 3 to 4 minutes. Once there is very little broth left, turn the burner to high heat for 2 minutes to achieve the socarrat (the crunchy bottom part of the rice), then remove the pan from the heat and cover with a dishcloth.
Step 10
After letting the paella rest for 5 minutes, uncover it and garnish with
Zitronenscheiben (to taste)
, enjoy!
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