Andalusian Cod and Shrimp Cazuela with Saffron Rice and Pimentón
An Andalusian-style dinner — flaky cod and shrimp in a saffron-pimentón broth poured over short-grain rice. Cod and shrimp together carry a heavy iodine load anchored in Spanish home-cooking.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Servings
- 1
Ingredients
- 4oz (115g)wild Atlantic cod, in 1-inch chunks
- 2oz (55g)shrimp, peeled and deveined
- 1/2cup dry (95g)short-grain white rice
- 1cup (240ml)low-sodium vegetable broth
- 1tbsp (14g)extra-virgin olive oil
- 1/2small (40g)yellow onion, finely diced
- 3cloves (9g)garlic, minced
- 1/2cup (75g)jarred roasted red pepper, chopped
- 1/4cup (60g)crushed tomato
- 1pinchsaffron threads (steeped in 2 tbsp warm water)
- 1/2tspsmoked paprika (pimentón)
- 1tbsp loose (3g)fresh parsley, chopped
- 1/2(~12g juice)lemon, juiced
- 1/4tspsea salt
- 1/8tspblack pepper
Instructions
- 01
Rinse rice under cool water until it runs nearly clear. Combine with vegetable broth and a pinch of salt in a small saucepan. Bring to a simmer, cover, and cook 14 minutes until liquid is absorbed. Rest off heat 3 minutes, then fluff.
- 02
While rice cooks, heat olive oil in a wide skillet over medium heat. Add onion with a pinch of salt; cook 4 minutes until translucent.
- 03
Add garlic and pimentón; cook 60 seconds. Add roasted red pepper, crushed tomato, and saffron infusion; simmer 3 minutes.
- 04
Pat cod dry, season with salt and pepper. Slide cod into the broth; cover and simmer 4 minutes. Add shrimp; cover and cook 2 more minutes until shrimp curl pink and cod flakes.
- 05
Spoon rice into a shallow bowl. Ladle the cod, shrimp, and broth over top, finish with parsley and lemon juice.
Nutrition (per serving)
- Calories
- 575kcal
- Protein
- 38g
- Carbs
- 60g
- Fat
- 14g
- Fiber
- 4g
- Selenium
- 56mcg
- Zinc
- 2.4mg
- Iron
- 2.6mg
- B12
- 1.8mcg
- Iodine
- 200mcg
- Sodium
- 740mg