Steps to Make Authentic Rice casserole with spinach, chickpeas and cod for Breakfast Recipe

Rice casserole with spinach, chickpeas and cod.

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a special dish, rice casserole with spinach, chickpeas and cod. It is one of my favorites food recipes. This time, I am going to 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 current trending meals on earth. It's simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They're fine and they look wonderful. Rice casserole with spinach, chickpeas and cod is something that I have loved my entire life.

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

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

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