UPDATED 12 July 2018 - recipe tweaked a bit after cooking it a number of times.
UPDATED 30 September 2019 - added optional carrots.
Further to the article here about a recent trip we had to the Lecrin valley.
While away for the weekend we saw a recipe on a fountain in Dilar for something called Cazuela Dehesa. After translating the recipe I found it had a lot of information missing. So the other day I had a go at cooking it and have produced my own version of the recipe.
Read More to see the recipe I have written based on a translation of the information on the fountain.
SERVES 4-6 PEOPLE
2 medium potatoes washed but unpeeled, cut into thin slices
4 medium carrots pealed and cut into thin slices (optional)
2 medium tins of plum tomatoes
1 red pepper, chopped
1 green pepper, chopped
1 medium onion, chopped
4 cloves of garlic, chopped
1200g cod pieces
300g paella rice
1 litre of fish stock
Roast the cod for 5 minutes at 205 degrees celsius then allow to cool. Remove the skin and break into smaller pieces removing any bones you find.
In a paella pan lightly fry the peppers, onion and garlic in olive oil then set aside. Lightly fry the potatoes in olive oil then set aside. If you include the carrots fry them and also set aside
Clean the paella pan. Then place the paella rice on the bottom of the pan. Put the peppers, onion and garlic on top of the rice. Then put the potato (and optional carrot) slices in a layer on top of that. Chop the plum tomatoes into medium size pieces (or buy chopped ones) then pour the tomatoes and their juice into the paella pan. Add 1 litre of fish stock to the paella pan.
Bring the pan to the boil then simmer for 25 minutes until the rice is cooked. Add the cod to the top of the paella pan for the last 5 minutes of cooking.
You can cook it on a gas hob using two of the burners. However you will have to keep turning the pan to ensure even cooking of the rice. Even better is to cook it on a gas barbecue or a gas paella ring.