Spanish ¨Arroz Empedrado¨ Rice with White Beans and Cod

Finely mince 4 cloves of garlic, finely dice 1/2 of an onion, roughly chop 4 jarred roasted red bell peppers and cut one 14 ounce (390 g) cod fillet into 1 inch by 1/2 inch pieces, season the cod with sea salt & freshly cracked black pepper

Heat a sauce pan with a medium-high heat, add 4 cups of vegetable broth and pinch in 1/2 tsp of saffron threads

At the same time, heat a paella pan (or any type of large frying pan) with a medium-high heat and add a 1/4 cup of extra virgin olive oil, after 2 minutes add the diced onions & minced garlic and mix around with the oil, after 3 minutes add the chopped roasted peppers, 1 tsp of sweet smoked paprika and mix it all together until well combined

Next add 1/2 cup of canned diced tomatoes and season everything with sea salt & freshly cracked black pepper, once again mix everything together, 2 minutes later add 1 cup of round rice and 1 cup of canned white beans (make sure you drain the beans and rinse them under cold water before adding), season again with sea salt and gently mix it all together

At this point the saffron infused vegetable broth should be boiling, gently pour it into the pan with the rest of the ingredients, give it a gently mix to make sure everything is evenly divided, after 10 minutes lower the fire to a low-medium heat and add the cod pieces, after 5 to 6 minutes everything should be perfectly cooked, you will notice a lot of extra broth, that is completely normal

Remove the pan from the heat and cover with a dish cloth, after 5 minutes uncover the pan and serve directly from the pan or slather into shallow bowls, garnish with fresh parsley, enjoy!