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!
Provided by steviehg
Time 1h15m
Yield Serves 2
Number Of Ingredients 11
Steps:
- 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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