Rice with Salt Cod, Chickpeas, and Red Bell Pepper

[loki]

Rice with Salt Cod, Chickpeas, and Red Bell Pepper

Serves 6 as Main Dish.

Called 'Arros amb Capetes de Torero' in Spanish, which means bullfighter's capes. This refers to the roasted bell peppers on the top of the dish. This recipe is based on one in Saveur Magazine, which was based on a traditional recipe from Gargantua in Valencia, Spain.

It is unique in that the Salt Cod is not soaked before cooking the dish so it makes the use of this ingredient somewhat easier - and you could also use canned roasted red peppers and whip this one up on the spur of the moment, with excellent results.

• 1-3/4 c short grain rice - spanish prefered
  
• 2 c cooked chickpeas
  
• 1 red bell pepper -- roasted, stemmed, peeled, seeded, and quartered lengthwise
  
• 2 tomatoes, peeled, cored, seeded, and chopped
  
• 1/2 c olive oil
  
• 1 head garlic, cloves separated, peeled, and chopped
  
• 1/2 tsp saffron threads
  
• salt - to taste
  
• pepper - to taste
  

Put unsoaked cod into a medium pot, cover with water, and bring to a boil over high heat. Reduce heat to medium; simmer until swollen and soft, 8-10 minutes. Drain, set aside until cool enough to handle, then flake into small pieces while picking through cod to remove any skin and bones.

Toast saffron in a medium skillet over medium heat, shaking skillet, for 10 seconds.

Add chickpeas to the saffron in the skillet and season to taste with salt. Cook over medium heat until just warmed through, then set aside.

Heat oil in a large seasoned cazuela or heavy skillet over medium heat. Add tomatoes and garlic and cook, stirring often, until moisture evaporates, 12—15 minutes.

Stir in cod, then add rice, stirring to coat well. Add 4 1/2 cups water and salt and pepper to taste and simmer, uncovered, without stirring, until liquid has reduced by half, 12—15 minutes.

Stir in chickpeas, arrange bell peppers on top of rice, and continue to cook, without stirring, until rice is tender and water is absorbed, 10-15 minutes more.

Remove from heat and set aside for 5-10 minutes before serving.

Keywords: Main Dish, Rice, Fish, Spanish/Portugese, Seafood, Intermediate, Clay Pot

( RG1820 )