Rice with Cod and Prawns Recipe

The most recognized rice dishes and paellas in the world are those prepared in Spain, specifically in the Valencian Community, the original region of the traditional Valencian paella. Among the many varieties of rice that we find in the country, is this recipe for rice with cod and prawns, a very complete dish that combines the protein of the fish with the healthy carbohydrates of the rice, in addition to all the vitamins and minerals of the rest of vegetables.

Preparing this rice with cod and prawns is very simple and quick compared to other rice dishes and paellas, since it can be prepared an hour in advance before serving the food. Also, the ingredients you need are usually at home or very easy to find in the market.

Ingredients to make Rice with cod and prawns:

2 clean cod fillets
1½ liters of broth or fish and/or seafood stock
200 grams of raw peeled prawns

1 piece of red pepper
1 piece of green pepper
1 piece of leek

1 dessert spoon of turmeric
1 dessert spoon of ground ñora
1 dessert spoon of paprika

1 cup of natural crushed tomato
3 garlic cloves
1 dessert spoon of salt

6 handfuls of bomba rice

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How to make Rice with cod and prawns:

Start by washing and cutting the peppers and leek into medium pieces. Slice or chop the garlic cloves to your liking. Booking.

Cut each cod fillet into equal pieces. Prepare the frying pan or paella pan with a forceful jet of olive oil. Sauté the cod, sealing it for 2 minutes on each side and add the prawns to cook them too. Reserve for later.
Tip: you can perfectly cook rice with cod, squid and prawns, also adding the cleaned and chopped squid in this step.
In the same pan, make a soffit with both peppers and the leek, stirring while they are sautéed. By cooking the sauce in the juice released by the fish and shellfish, you will ensure that your rice with cod and prawns takes advantage of all the flavor of its ingredients.

When the vegetables have browned, make a hole in the sauce and add the tomato and the ground ñora, the turmeric and, lastly, the paprika. Stir to integrate all the ingredients well and fry for 2 more minutes to prevent the spices from burning.
Add the rice over the sauce. If you don’t have an exact measurement, you can calculate 2 handfuls of rice per person and twice as much water. Sauté the rice for a couple of minutes to seal it.
Incorporate the fish broth or fumet little by little and well distributed throughout the peeler. Let it heat over high heat and rectify the salt point if necessary.

So that your rice with fresh cod and prawns is 100% homemade, we recommend you consult our Fish Broth Recipe to prepare your own broth.
Let the rice boil for 15 minutes. After that time, distribute the cod and prawns throughout the paella pan. Lower the heat if necessary and cook for another 10 minutes. If you prefer to make rice with desalted cod and prawns, you would have to add it in this step because the last 10 minutes of cooking is more than enough.
For your rice to be perfect, once the heat is off, cover the paella pan with a lid or aluminum foil and let it rest for 5 minutes. Now you have your sticky rice with cod and prawns ready!

Tip: optionally, you can also prepare the version of the recipe for baked rice with cod and prawns. The steps are the same, simply, at the end of the recipe, put the paella pan in the oven at 200ºC and leave it for about 8 minutes instead of letting it boil for the last 10 minutes.