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Paella with Codfish

Cooked in a large pan and served family-style, paella is the perfect dish for sharing with friends.

Serves 4
Ready in 40 mins
Prep time 10 mins
Cooking time 30 mins
640 calories per serving


> 1 large pinch saffron, optional
> 4 cups chicken stock
> 6 tomatoes
> 2 onions
> 4 cloves garlic
> 1 (3.5 oz) pkg dry chorizo
> 2 tbsp olive oil
> 1½ cups Arborio rice
> 1 (10 oz) cod fillet
> 1½ cups cherry tomatoes
> 1 lb (use 1/2 of package) pkg frozen shrimp, thawed


Warm the stock. If using saffron, place in a small bowl and cover with 2 tbsp stock (optional).
Halve the tomatoes, remove seeds and grate the cut sides over the coarse holes of a grater. Chop the onion and slice the garlic. Dice the chorizo.
Heat the oil in a pan and sauté the onion and chorizo over medium heat until onion is translucent, 5 min. Add the garlic and cook for 1 min.
Add the rice and toast for 2 min. Stir in the grated tomato and sauté for 3 min.
Cut the green beans into pieces and set aside. Pour the chicken stock and saffron stock if using over the rice and bring to a boil.
Cut the cod into pieces and halve the cherry tomatoes. Place the cod, shrimp, beans and cherry tomatoes on top of the rice.
Reduce heat to low and simmer until the rice is tender and stock has reduced, 20 min.

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