Steps to Make Andrew Copley Rice casserole with spinach, chickpeas and cod

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare 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 well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Rice casserole with spinach, chickpeas and cod is something which I have loved my entire life.

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

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

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

Instructions 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.

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