How to Make Quick Rice casserole with spinach, chickpeas and cod

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, rice casserole with spinach, chickpeas and cod. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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

To begin with this particular recipe, we have to prepare a few components. You can have rice casserole with spinach, chickpeas and cod using 17 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Rice casserole with spinach, chickpeas and cod:

1. Take 300 g rice
2. Prepare 200 g fresh spinach
3. Get 100 g cooked chickpeas
4. Make ready 200 g desalted cod, cut into strips
5. Get 1 ripe tomato
6. Take 4 sprigs parsley
7. Get 2 garlic cloves
8. Take 12 saffron strands
9. Make ready Salt
10. Prepare 100 ml Extra Virgin Olive Oil from Spain
11. Get 1 ñora (small, round, dried peppers. Can be substituted with a level spoonful of paprika)
12. Prepare 600 ml fish stock or water
13. Make ready For the aioli:
14. Take 400 ml Extra Virgin Olive Oil from Spain
15. Make ready 2 eggs
16. Get cloves Garlic
17. Get 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 is going to wrap this up for this exceptional food rice casserole with spinach, chickpeas and cod recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!