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This Rioja-style Spanish rice, known as arroz con bacalao a la Riojana, is one of Spain’s most underrated rice dishes. It’s filled with flavors, easy to make, and done in about 40 minutes using just one pan. Serve it next to a garden salad, crunchy baguette, and a bottle of Spanish Rioja for a delicious meal.
Ingredients
1/4cupextra virgin olive oil60 ml
1mediumyellow onion (finely chopped)
6clovesgarlic (roughly chopped)
1red bell pepper (finely chopped)
1/4cupdry white wine60 ml
1/2tbspsweet smoked Spanish paprika4 grams
3largetomatoes (finely grated)1 cup / 240 grams
3cupsfish broth720 ml
1/4tspsaffron threads0.17 grams
1bay leaf
1cupshort-grain rice190 grams
2cod fillets7 oz / 200 grams each
sea salt & black pepper
lemon wedges and fresh parsley for garnish
Instructions
Heat a 12-inch (30 cm) paella pan (or any other type of large frying pan) with a medium heat, and add in the olive oil
After a couple of minutes, add in the chopped onion, garlic, and red bell pepper, and mix continuously, after 4 minutes and the vegetables are lightly sautéed, add in the white wine and paprika, quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together and then simmer
Once the grated tomatoes have slightly thickened, about 4 to 5 minutes, add in the fish broth, saffron, and bay leaf, then turn it up to a high heat and give it a gentle mix
When it comes to a boil, add in the rice, give it one final mix so everything is evenly distributed, then simmer
In the meantime, add the cod fillets over some paper towels and pat dry, then season with salt & pepper, and cut each fillet into small bite-sized pieces
After simmering the rice for 10 minutes (which in my case was 8 minutes shy of the rice being cooked through), lower the fire to a low-medium heat and add in the pieces of cod, all evenly spread around, and then gently push down on each one so they're well integrated into the rice, simmer for another 7 to 8 minutes or until the rice and fish are just cooked through
Remove the pan from the heat and cover with a dishcloth, let it rest for a couple of minutes, then uncover and garnish with lemon wedges and chopped parsley, enjoy!
For more instructions watch the video:
Enjoy!
This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG
Happy New Year! Leaving all the stuff behind and may it be a great New Year. May it be a year of peace, love, health and wellness with spiritual growth.
Ah a new hope, a new beginning. So much confetti everywhere and the tree is still up. A Happy New Year to you and all. Take that break today let the day go by.
Did you make any resolutions? This will be the year to finish my book and get to publishing it with illustrations. Start that new job search and make the change you are seeking.
Perhaps sleeping in before the new week and usual routine.
Maybe be more healthy, try something new, learn a new language or work on that project that's been simmering for years. Get a new degree or certificate for self enrichment or for a career change for the better. Be more creative. Lots of us don't realize we are being creative. Not everyone specializes in just art or writing, or poetry and so forth.
Finish that project in progress and remember finish that piece strong whether a story, a book, an artwork or anything else that suits your creative fancy. We might be moved in by now at our new home, and I am looking at learning how to make pasta, maybe take a cooking class how to make sushi as I would prefer a chef I can ask questions and not just watch an online class.
Try Tai Chi, lots of great benefits with body, mind, and spirit.
As winter settles in, many days just seem like the same day with the greyness and the snow, and the cold sky with barren tree branches reaching the sky.
Remember, this is a new year and everyone on W&B and beyond wishes you the very best year and it's a new beginning for everyone to start afresh. Kick some old habits.
I like things simple and delicious, and there is no need to compromise on either. One of the reasons I love this soup is that it uses ingredients you can easily find in the frozen vegetable section, which means almost no prep at all. It comes together quickly and warms the body and soul as soon as it passes your lips. Feel free to be creative and add in any spices or flavors you enjoy.
Yields 4-5 servings.
Ingredients:
400 gr. frozen broccoli florets (half bag)
400 gr. frozen cauliflower florets (half bag)
1 cup frozen baby carrots
2 Tbsp. olive oil
1 onion, chopped
3 cloves garlic
1 cube frozen crushed ginger
½ cup coconut milk or coconut cream
½ tsp. ground ginger (optional)
¼ tsp. turmeric (optional)
2 tsp. salt
½ tsp. black pepper
3 Tbsp. teriyaki sauce
4 to 5 cups water to cover
Directions:
Heat the olive oil in a large pot and sauté the chopped onion for a few minutes until softened. Add the garlic and crushed ginger and cook for another minute. Pour in all the vegetables, spices, teriyaki sauce, and coconut milk, then add enough water to cover everything.
Bring the soup to a boil, lower the heat, and simmer for about an hour until the vegetables are soft. Using an immersion blender or a food processor fitted with the S blade, blend the soup until smooth. Taste and adjust the seasoning as needed.
Enjoy!
This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG