Brazil Nut Free Classic Cod Paella
Total time1 hr 5 min
Prep time20 min
Cook time45 min
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Learn more →Ingredients
4 servings
- ¼ tsp saffron threads
- 3 tbsp warm water
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp sweet paprika
- 1 can (14 oz) diced tomatoes, drained
- 1 ½ cups bomba or calasparra rice (or other short-grain rice)
- 3 ½ cups low-sodium fish stock
- ½ cup dry white wine
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 ½ lb cod fillets, cut into 3-inch pieces
- ½ cup frozen peas, thawed
For serving
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 lemon, cut into wedges
Instructions
- 1
Combine the saffron threads and warm water in a small bowl and let steep for at least 10 minutes until the water turns a deep golden-orange.
- 2
Heat the olive oil in a 12-inch paella pan or wide, shallow skillet over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
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