Arroz con cebolla y bacalao
75g salted cod
1 large onion
3 tbsp olive oil
a pinch of saffron
Soak the cod fish overnight. The next day strain and fork the fish into flakes.
Chop the onion finely and saute ’til golden. Add the cod to the pan and stir over a medium heat.
Add the rice and saute with the fish for another 3-4 mins. Add the water and saffron, cover and simmer at a low heat without stirring until the rice is tender and most of the water has been absorbed.
Turn off the heat and rest for about 10 mins.