Recipe of Popular Rice casserole with spinach, chickpeas and cod for Dinner Food

Rice casserole with spinach, chickpeas and cod,

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, rice casserole with spinach, chickpeas and cod. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Rice casserole with spinach, chickpeas and cod is one of the most popular of recent trending foods on earth. It is simple, it's quick, it tastes delicious. It is appreciated by millions daily. They're nice and they look wonderful. Rice casserole with spinach, chickpeas and cod is something that I've loved my whole life.

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

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

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

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