Red Meat Allergy Friendly Feta & Olive Cod Paella
Total time1 hr
Prep time20 min
Cook time40 min
5.0(13)
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Learn more →Ingredients
4 servings
For the paella
- ¼ tsp saffron threads
- 3 cups low-sodium chicken broth, warmed
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- 1 can (14.5 oz) diced tomatoes, drained
- 1 ½ cups bomba rice (or short-grain paella rice)
- ½ cup dry white wine
- ½ cup kalamata olives, pitted and halved
- 1 ½ lb cod fillets, cut into 2-inch pieces
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 3 oz feta cheese, crumbled
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges
Instructions
- 1
Combine the saffron threads with 2 tbsp of the warm chicken broth in a small bowl and let steep for 5 minutes until the liquid turns deep gold.
- 2
Heat 2 tbsp of the olive oil in a 12-inch (or wider) oven-safe skillet or paella pan over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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