Recipe of Gordon Ramsay Rice casserole with spinach, chickpeas and cod

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, rice casserole with spinach, chickpeas and cod. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Rice casserole with spinach, chickpeas and cod is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Rice casserole with spinach, chickpeas and cod is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have rice casserole with spinach, chickpeas and cod using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Rice casserole with spinach, chickpeas and cod:

1. Get 300 g rice
2. Get 200 g fresh spinach
3. Get 100 g cooked chickpeas
4. Get 200 g desalted cod, cut into strips
5. Make ready 1 ripe tomato
6. Get 4 sprigs parsley
7. Take 2 garlic cloves
8. Get 12 saffron strands
9. Get Salt
10. Make ready 100 ml Extra Virgin Olive Oil from Spain
11. Make ready 1 ñora (small, round, dried peppers. Can be substituted with a level spoonful of paprika)
12. Make ready 600 ml fish stock or water
13. Prepare For the aioli:
14. Prepare 400 ml Extra Virgin Olive Oil from Spain
15. Prepare 2 eggs
16. Prepare cloves Garlic
17. Prepare Salt

Steps to make Rice casserole with spinach, chickpeas and cod:

1. For the aioli: In a blender, whisk the egg yolks and the garlic cloves. Add salt and the Extra Virgin Olive Oil from Spain and blend to a smooth consistency.
2. For the rice with vegetables: Heat Extra Virgin Olive Oil from Spain into a cooking pot.
3. Grind the salt and toasted saffron with a pestle and mortar.
4. Lightly fry the ñora and add to the mortar together with the parsley and a garlic clove. Grind before adding the ingredients to the fish stock. Cook for ten minutes and the set aside for later.
5. Using the same Extra Virgin Olive Oil from Spain, sauté the other garlic clove and the tomato and, once all the liquids have evaporated, add the spinach and the rice. Fry gently.
6. Moisten using the strained fish stock and season to taste. Add the chickpeas.
7. Cook over a high heat for ten minutes and then place in the oven to finish. Arrange the strips of cod on top.

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