Haddock & Spinach Paella
Smoked Haddock & Spinach Paella, I found a recipe using salt cod in the excellent New Tapas book (Fiona Dunlop) and tweaked it to use the more readily available smoked haddock (or cod) which does rather add a salty/smoky tang so I do not add any additional seasoning in this recipe, though you can if you prefer. The recipe originally came from the Gambrinus Restaurant in Valencia. Enjoy!
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Difficulty and servings
Serves 2
Preparation and cooking times
- Cook the spinach with just the water on the leaves after washing it, in a covered pan for 4-5mins, squeeze out the excess water and roughly chop
- Heat the olive oil in a paella pan or a large frying pan over a high heat, when hot add the fish, spinach, pine nuts, tomatoes, garlic, paprika and dried chilli. Lower the heat and cook for 5-6 mins stirring constantly
- Add the rice and continue to cook, whilst stirring for a couple of mins more. Then add the stock and saffron and simmer gently for 15-20 mins until the stock has been absorbed and the rice is tender. No need to stir, just shake the pan occasionally to prevent the rice sticking too much.
- Leave to rest in a warm place, covered with a tea-towel or foil for approx 5 mins and then serve with the lemon wedges.
- This is also a great barbeque dish if you have a kettle or lidded gas barbeque, I often cook this alfresco on my gas Weber, set on a low-medium flame it creates a good all- round gentle heat which cooks the rice perfectly without burning it to the bottom of the pan (which some folks like!) and traditionally Paella is cooked on a open fire. You could also substitute other fish or shellfish such as monkfish, squid, prawns. Hope you enjoy it.
- Wine notes; very good with a nice dry Spanish Rose, such as Marques de Caceres Rosado or Chivite Gran Fuedo.
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Ingredients
- 400-500 grams Spinach washed
- 4tbs Olive Oil
- 200-250 grams Smoked Haddock or Cod (undyed) skinned, pin boned and cut into strips
- 30 grams Pine nuts
- 200 grams Chopped Tinned Tomatoes
- 2-3 cloves garlic crushed
- 2 tsp sweet Paprika
- 1/4 - 1 dried chilli pepper chopped
- 200 grams Paella rice (Calasparra) or Risotto rice
- 500 ml Vegetable stock
- Good pinch of Saffron soaked in hot water for 15 mins (I toast it lightly in a dry pan 1st)
- Lemon wedges to serve
Search Good Food
Difficulty and servings
Serves 2
Preparation and cooking times
Ingredients
- 400-500 grams Spinach washed
- 4tbs Olive Oil
- 200-250 grams Smoked Haddock or Cod (undyed) skinned, pin boned and cut into strips
- 30 grams Pine nuts
- 200 grams Chopped Tinned Tomatoes
- 2-3 cloves garlic crushed
- 2 tsp sweet Paprika
- 1/4 - 1 dried chilli pepper chopped
- 200 grams Paella rice (Calasparra) or Risotto rice
- 500 ml Vegetable stock
- Good pinch of Saffron soaked in hot water for 15 mins (I toast it lightly in a dry pan 1st)
- Lemon wedges to serve
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- You get an online binder, where you can store all your favourite recipes and create menus.
