Arros De Baetjo, Rice & Salt Cod Recipe
To learn more about this recipe, see our related story, Perfecto's Ox, in our Los Angeles edition.
Recipe adapted from Perfecto Rocher, Lazy Ox Canteen, Los Angeles
Arros De Baetjo (Bomba Rice With Salt Cod, Cauliflower And Scallions)
Make Perfecto Rocher's recipe for "mellow" rice.
Prep Time
0
minutes
Cook Time
30
minutes
Servings
4
servings
Total time: 30 minutes
Ingredients
- 1 pound salt cod
- 5 tablespoons extra-virgin olive oil
- 4 garlic cloves
- 1 medium head of cauliflower, cut into small florets
- 1 teaspoon smoked paprika (pimentón)
- Pinch saffron
- 3 medium tomatoes, grated on the large holes of a box grater
- 6½ cups fish broth
- 2 cups Bomba rice
- 2 teaspoons kosher salt
- 12 scallions, white and light green parts only, thinly sliced
Directions
- In a large bowl, soak the salt cod in enough water to cover it by 2 inches; refrigerate it for 1 day, changing the water 3 times during the soaking. Drain the cod and set it in a large pot. Add enough water to cover it by 2 inches and bring to a simmer, turn off the heat, drain and set aside to cool. Use a fork to flake it into large pieces.
- In a large Dutch oven or a pot set over medium heat, add the olive oil and garlic and cook until golden and fragrant, about 2 minutes. Stir in the cauliflower and cook, stirring often, until golden-brown, about 10 minutes. Transfer the cauliflower-garlic mixture to a medium bowl and set aside.
- To the hot pan, add the flaked cod and cook until it releases some liquid and becomes slightly golden, about 2 minutes. Stir in the paprika and saffron, cook 30 seconds, then add the grated tomatoes. Cook, stirring occasionally, until the tomatoes release some water, about 2 minutes. Stir the cauliflower back into the tomato mixture, add the fish broth and bring to a boil over high heat. Stir in the rice and add the salt. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes, then stir in the scallions. Continue to simmer until the rice is tender and cooked through, 8 to 12 minutes more (the rice should still be brothy). Serve warm.