Citric Acid Free Classic Cod Paella

Total time1 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

4 servings

¼ tsp saffron threads
3 tbsp warm water
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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