Red Meat Allergy Friendly Tahini Cod Paella with Toasted Sesame
Total time1 hr
Prep time20 min
Cook time40 min
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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 cumin
- 1 can (14 oz) diced tomatoes, drained
- 1 ½ cups bomba rice or short-grain rice
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the cod
- 1 ½ lb cod fillets, cut into 4 portions
- ½ tsp smoked paprika
- ¼ tsp salt
For the tahini drizzle
- ¼ cup tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 1 small garlic clove, finely grated
For serving
- 2 tbsp sesame seeds, toasted
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Stir the saffron threads into the warm chicken broth and set aside to steep for at least 5 minutes, until the broth turns a deep golden-orange.
- 2
Toast the sesame seeds in a dry 12-inch paella pan or wide oven-safe skillet over medium heat, stirring frequently, for 2–3 minutes until golden and fragrant, watching closely as they can brown quickly. Transfer to a small bowl and set aside.
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