How To Make Smoked Paprika Paella with Cod & Peas
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Serves:
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 cup Arborio rice
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon saffron threads
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups seafood or vegetable broth
- 1 cup frozen peas
- 1 lb cod fillets, cut into chunks
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
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In a large paella pan or skillet, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper. Cook until softened, about 5 minutes.
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Stir in the rice, smoked paprika, turmeric, saffron, salt, and black pepper. Cook for 2 minutes, stirring constantly to toast the spices.
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Pour in the broth and bring to a simmer. Reduce heat to low, cover, and let cook for 15 minutes.
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Stir in the frozen peas and cod chunks. Cover and cook for an additional 10-15 minutes, or until the rice is tender and the cod is cooked through.
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Remove from heat and let stand for 5 minutes. Fluff the rice with a fork and top with fresh parsley. Serve with lemon wedges on the side.
Nutrition
- Calories : 378kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 51mg
- Sodium : 1165mg
- Total Carbohydrates : 41g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 31g
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