Today we prepare one of those rice dishes that we like to prepare so much and that use ingredients from other preparations that are left over. And this is Rice with hake, peas and piquillo peppers It is a rice of use, with an excellent result, that is.
Some hake fillets and some leftover piquillo peppers from dinner and a bag of peas that was about to run out were the triggers for this recipe that I'm sure I'll make again at some point. Because everyone at home liked it despite its simplicity and there was nothing left in the pot.
Preparing it is also very simple. and relatively quick, like almost all the rice dishes we have prepared on this blog. We like this type of recipe, the ones that can be prepared any day and taken to work in a tupperware. Would you dare to prepare it?
The recipe
- 3 tablespoons olive oil
- 1 cebolla
- 1 green pepper
- 2-3 hake fillets
- 4 piquillo peppers
- 1 cup of peas
- 1 cup of rice
- ½ teaspoon tomato paste
- A few threads of saffron
- 2,5 cups of fish broth
- Heat the olive oil in a saucepan and We fry the chopped onion until it changes color.
- Then, We add the green pepper chopped and fry for a few more minutes until the vegetables are poached.
- Then We add the hake fillets chopped or crumbled, the chopped piquillo peppers and the concentrated tomato and fry for a couple of minutes while stirring.
- Then we add the rice and we stir a few times before adding the hot fish broth and the saffron dissolved in it.
- We stir to distribute the rice and We cook over medium-high heat with the pot covered for 5 minutes.
- Then, we uncover the pot and lower the heat so that it remains boiling. We add the peas and cook until the rice is done.
- After letting it rest for a few minutes, all we have to do is enjoy this rice with hake, peas and piquillo peppers.