Ingredients
Scale
- 2 cups Arborio rice
- 4 cups chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup frozen peas
- 1 teaspoon smoked paprika
- 1 pound cod, cut into pieces
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion, garlic, and bell pepper. Sauté until softened.
- Stir in smoked paprika and Arborio rice. Cook for 2 minutes.
- Pour in chicken broth. Bring to a simmer.
- Add cod and peas. Cook until cod is flaky and rice is tender.
- Season with salt and pepper. Serve hot.
Notes
- Use fresh cod for better flavor.
- Adjust broth for desired rice texture.
- Garnish with parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Smoked Paprika Paella with Cod & Peas