Spain’s Most Underrated Rice Recipe | Arroz con Bacalao a la Riojana

This Rioja-style Spanish rice, known as arroz con bacalao a la Riojana, is one of Spain’s most underrated rice dishes. It’s filled with flavors, easy to make, and done in about 40 minutes using just one pan. Serve it next to a garden salad, crunchy baguette, and a bottle of Spanish Rioja for a delicious meal.

To make this recipe, I used Spanish round rice. Which is the one that’s used to make paella. Very similar to Arborio or any other type of short-grain rice. Of course, you can use any rice you like. Just make sure to check the package instructions. That way you get your liquid-to-rice ratios and cooking times right on the money.

For the liquid, I used Spanish fish broth. But you can also use chicken broth, vegetable broth, or even water. Just make sure to season accordingly if using water. As for the fish, I used cod I bought frozen and thawed out. You can also use fresh or any other type of firm white fish.

TIPS & TRICKS to Make this Recipe: You want to add the fish into the pan when the rice has about 8 minutes left of cooking. Also, don’t overmix the rice; otherwise, it will start to release its starch and lose its beautiful texture.

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 Rioja-Style Spanish Rice (Arroz con Bacalao a la Riojana)

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Rioja-Style Spanish Rice | Arroz con Bacalao a la Riojana

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 469 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 1 medium yellow onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 1 red bell pepper (finely chopped)
• 1/4 cup dry white wine 60 ml
• 1/2 tbsp sweet smoked Spanish paprika 4 grams
• 3 large tomatoes (finely grated) 1 cup / 240 grams
• 3 cups fish broth 720 ml
• 1/4 tsp saffron threads 0.17 grams
• 1 bay leaf
• 1 cup short-grain rice 190 grams
• 2 cod fillets 7 oz / 200 grams each
• sea salt & black pepper
• lemon wedges and fresh parsley for garnish

Instructions

1. Heat a 12-inch (30 cm) paella pan (or any other type of large frying pan) with a medium heat, and add in the olive oil

2. After a couple of minutes, add in the chopped onion, garlic, and red bell pepper, and mix continuously, after 4 minutes and the vegetables are lightly sautéed, add in the white wine and paprika, quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together and then simmer

3. Once the grated tomatoes have slightly thickened, about 4 to 5 minutes, add in the fish broth and bay leaf, then turn it up to a high heat and give it a gentle mix

4. When it comes to a boil, add in the rice, give it one final mix so everything is evenly distributed, then simmer

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

6. After simmering the rice for 10 minutes (which in my case was 8 minutes shy of the rice being cooked through), lower the fire to a low-medium heat and add in the pieces of cod, all evenly spread around, and then gently push down on each one so they're well integrated into the rice, simmer for another 7 to 8 minutes or until the rice and fish are just cooked through

7. Remove the pan from the heat and cover with a dishcloth, let it rest for a couple of minutes, then uncover and garnish with lemon wedges and chopped parsley, enjoy!

Recipe Notes

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

Nutrition Facts

Rioja-Style Spanish Rice | Arroz con Bacalao a la Riojana

Amount Per Serving

Calories 469 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 43mg14%

Sodium 514mg22%

Potassium 1022mg29%

Carbohydrates 51g17%

Fiber 4g17%

Sugar 6g7%

Protein 27g54%

Vitamin A 2343IU47%

Vitamin C 58mg70%

Calcium 104mg10%

Iron 4mg22%

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

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