Published : 04/22/2018

White paella with cod and green asparagus

- Categories : Recipes , Special Occasions

1 h
Medium
4 people
2,5€/people
125 Kcal/100g

Ingredients

200 grams of bomba rice
Extra virgin olive oil Peña de Baena
50 grams of chopped shallot
White wine
500 milliliters of cod broth
300 grams of desalted cod loin
12 green asparagus

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White paella with cod and green asparagus

In a paella pan, put extra virgin olive oil Peña de Baena together with the chopped shallot. Sauté and quickly add the rice. Stir together until the rice takes on a mother-of-pearl tone, then add a splash of white wine.
Next, we will add the cod broth, previously made with its skins and its scraps. Cook over high heat for 5 minutes.
After this time, season with salt and pepper and put the paella pan in the oven previously heated to 200º for 8 minutes.
At that time, remove from the oven and add the cod cut into pieces, and the asparagus.
Put back in the oven for 2 minutes.
Scoop out and serve with a drizzle of garlic and parsley oil.

Recipe prepared by chef Antonio López.

We made this recipe in 4h 30 min. How was it calculated?

15 min. for cooking, 20 min. for photo editing, 1 h. for layout, writing, organisation and publication on our website and social networks. All this without counting the time for research and communication with the restaurant. Enjoy it and leave your comments..

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