Spanish-Style Seafood Risotto | Arroz Meloso con Bacalao y Gambas

📝 Ingredients

• 2 tbsp extra virgin olive oil (35 ml)
• 1 small onion
• 5 cloves garlic
• 1 red bell pepper
• 2 tomatoes
• 1 tsp sweet smoked Spanish paprika (2.50 grams)
• 1 cup Spanish bomba rice (190 grams)
• 1 liter fish broth (4 1/4 cups)
• 1/4 tsp saffron threads (.17 grams)
• 2 cod fillets (7 oz / 200 grams each)
• 1/2 lbs raw jumbo shrimp (peeled & deveined) (225 grams)
• sea salt & black pepper
• fresh parsley

👨‍🍳 Instructions

1. 1Add the fish broth into a sauce pan, pinch in the saffron and heat with a medium-high heat
2. 2At the same time, heat a large fry pan with a medium heat and add in the olive oil
3. 3While the oil is heating, finely chop the onion, roughly chop the garlic, finely chop the red bell pepper and finely grate the tomatoes
4. 4Add the chopped onion, garlic and red bell pepper into the hot fry pan, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the grated tomato, mix together and then simmer
5. 5Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the rice and season with sea salt & black pepper, mix continuously, after 2 minutes and the rice is lightly toasted, add in the saffron infused fish broth, mix every 2 to 3 minutes
6. 6In the meantime, add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper and cut each fillet into small bite-size pieces, add the shrimp over paper towels as well and pat dry, then season with sea salt & black pepper
7. 7After cooking the rice for 15 minutes and you can see a lot of the broth has been absorbed but there is still plenty of liquid left, add in the seafood, give it one final mix so everything is evenly distributed, then place a lid on the pan and simmer for 3 to 4 minutes or until the rice and seafood are cooked through
8. 8Transfer into serving dishes and garnish with fresh parsley, serve at once, enjoy!