Photo: K8
Roast cod with paella & saffron olive oil
19 ingredients
20 min
Serves 6
openrecipes
Impress your friends with Jason Atherton's luxurious shellfish rice, topped with juicy cod and drizzled with saffron
Estimated Nutrition (whole recipe, rough)
795
Calories
50g
Protein
39g
Fat
60g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp olive oil
- 200g raw chorizo , diced
- 3 large shallots , thinly sliced
- 3 garlic cloves , crushed
- 2 tsp smoked sweet paprika (pimenton)
- 300g paella rice
- 1l fish stock
- knob of unsalted butter
- 300g prawns , chopped into bite-sized pieces
- handful cooked, shelled mussels , plus 18 in their shells
- juice ½ lemon (optional)
- small bunch parsley , chopped
- 75ml extra-virgin olive oil
- juice ½ lemon
- pinch saffron threads
- 1 tbsp olive oil
- knob of unsalted butter
- 6 x 175g/6oz cod fillets, skin on
- squeeze lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes