One Pan, One Amazing Cod and Asparagus Paella—You Need to Try This!

There’s a vibrant world of flavours waiting for you with this delightful Cod and Asparagus Paella recipe. This exquisite dish showcases succulent cod, tender asparagus, and aromatic spices, all beautifully intertwined on a bed of saffron-infused rice. Perfect for an elegant dinner party or a comforting family meal, this paella not only tantalises your taste buds but also transports you to the sun-kissed shores of Spain with every spoonful.

To begin, gather the important ingredients that will bring your Cod and Asparagus Paella to life. For this dish, you will need:

• Paella rice (300 grams)
• Fresh cod fillets (300 grams)
• Asparagus (a handful, trimmed)
• Onion (1, finely chopped)
• Garlic (2 cloves, minced)
• Tomato sauce (200 grams)
• Fish stock (900 ml)
• Saffron strands (a pinch)
• Smoked paprika (1/2 teaspoon)
• Paella spices mix (for extra flavour)
• Olive oil (for sautéing)
• Salt and pepper (to taste)

Once you’ve gathered your ingredients, it’s time to prepare your paella. Start by heating a generous splash of olive oil in a large paella pan over medium heat. As the oil warms, add the finely chopped onion and minced garlic, sautéing until they turn translucent and fragrant. This aromatic base forms the heart of your paella and sets the stage for the wonderful flavours to come.

Next, stir in the tomato sauce, allowing it to simmer for a few minutes. This step enhances the sweetness of the sauce and incorporates it fully into the dish. Then, sprinkle in the saffron and smoked paprika, stirring well to distribute the spices evenly. These ingredients not only add depth of flavour but also introduce a stunning golden hue to your paella.

Once your aromatic mixture is prepared, add the paella rice, stirring to coat it with the sauce. This helps the grains absorb all those delightful flavours. After a minute, pour in the fish stock, ensuring the rice is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow the rice to cook for about 15 minutes, without stirring, until it begins to absorb the stock. Shake a bit when needed.

While the rice is cooking, prepare your cod and asparagus. Once the rice is nearly tender, gently nestle the cod fillets on top of the rice, followed by the trimmed asparagus, after a few minutes. Season with salt and pepper to taste.

Once ready, taste the rice to ensure it has reached the perfect texture, having absorbed the stock while remaining slightly al dente. Remove your pan from the heat and let it rest for about five minutes before serving. This resting period ensures that the flavours meld beautifully.