Barcelona’s BEST-KEPT Rice Recipe | Arroz Meloso con Bacalao

This arroz meloso con bacalao is possibly Barcelona’s best-kept rice recipe. We’re talking a ton of great flavors, easy to make, and all done in a little over 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine from the region of Priorat for a great meal.

To make this recipe, I used frozen cod I bought frozen and thawed out. You can also use the fresh stuff here. As well as any other type of firm white fish, such as halibut, tilapia, or hake. As for the liquid, I used vegetable broth. But chicken broth or fish broth can also be used.

For the rice, I used Spanish round rice. Which is the one that’s typically used to make paella. Very similar to Arborio rice. Of course, you can use other types of rice. Though your liquid-to-rice ratios might be different. Either way, make sure to add in 1 cup of extra liquid versus what the rice package states to achieve that creamy texture on the dish.

TIPS & TRICKS to Make this Recipe: You want to add the fish and peas into the pan when the rice has 5 minutes left of being cooked through. To make the garlic paste, I used a mortar and pestle. You can also use a food processor or hand blender.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make Barcelona’s BEST-KEPT Rice Recipe

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Barcelona's BEST-KEPT Rice Recipe | Arroz Meloso con Bacalao

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 451 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 liter vegetable broth 4 1/4 cups
• 1/4 cup extra virgin olive oil 60 ml
• 1 small onion (finely chopped)
• 1 red bell pepper (cut into thin strips)
• 1 green bell pepper (finely chopped)
• 4 cloves garlic (skins removed)
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 3 tomatoes (finely grated)
• 1 cup Spanish round rice (short grain rice) 190 grams
• 1/4 tsp saffron threads .17 grams
• 2 tbsp chopped parsley
• 1 lbs cod fillets 450 grams
• 1/2 cup frozen peas 80 grams
• sea salt & black pepper

Instructions

1. Add the vegetable broth into a sauce pan and heat with a medium heat

2. At the same time, heat a 12 inch (30cm) paella pan or large fry pan with a medium heat and add in the olive oil

3. After a couple of minutes add the strips of red bell pepper and cloves of garlic into the paella pan, mix continuously, after 3 to 4 minutes and the ingredients are lightly sauteed, remove them from the pan and set aside

4. Using the same pan with the same heat, add in the chopped onion and chopped green bell pepper, mix continuously, after 3 to 4 minutes and the onions are slightly translucent, add in the paprika, quickly mix together, then add in the grated tomatoes, mix together, and then simmer

5. In the meantime, add the sautéed garlic we cooked earlier into a mortar, along with the saffron, chopped parsley, and a pinch of salt, using a pestle, pound down on the ingredients until you get a paste-like texture

6. Once the grated tomatoes have slightly thickened, about 5 minutes, add in the rice, garlic mixture, and season with salt & pepper, mix together until well mixed, then gently add in the simmering vegetable broth, mix together, then mix every 3 to 4 minutes, which will help release the starch from the rice to end up with a creamy texture

7. In the meantime, add the cod fillets over paper towels and pat dry, then season with salt & pepper, and cut each fillet into bite-sized pieces

8. After simmering the rice for 13 minutes, which was 5 minutes shy of the rice being cooked in my case, add in the pieces of fish, gently mix with the rice, then add in the frozen peas, simmer for another 5 minutes or until the rice and fish are cooked through

9. Serve directly out of the pan, garnished with the strips of red bell pepper we sautéed earlier, enjoy!

Recipe Notes

Get the Spanish Saffron and Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Barcelona's BEST-KEPT Rice Recipe | Arroz Meloso con Bacalao

Amount Per Serving

Calories 451 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 49mg16%

Sodium 1067mg46%

Potassium 954mg27%

Carbohydrates 52g17%

Fiber 4g17%

Sugar 8g9%

Protein 26g52%

Vitamin A 2815IU56%

Vitamin C 88mg107%

Calcium 63mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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