Roast Cod with Paella & Saffron Olive Oil

Spanish

Non-Vegetarian

Dinner

Medium

Roast Cod with Paella & Saffron Olive Oil

A flavorful Spanish-inspired dish featuring tender roast cod fillets served atop a rich paella infused with saffron olive oil, combining the essence of traditional paella with the delicate taste of cod.

80 min total Base: 4 servings 660 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: olive oil, raw chorizo, shallots, garlic cloves, smoked sweet paprika, paella rice, fish stock, unsalted butter, prawns, cooked, shelled mussels, mussels in their shells, lemon juice, parsley, extra-virgin olive oil, lemon juice, saffron threads, cod fillets, unsalted butter, lemon juice — quantities stay the same regardless of serving count.

olive oil

1 tbsp(fixed)

raw chorizo

200 g(fixed)

shallots

3 large(fixed)

garlic cloves

3 clove(fixed)

smoked sweet paprika

2 tsp(fixed)

paella rice

300 g(fixed)

fish stock

1000 ml(fixed)

unsalted butter

1 knob(fixed)

prawns

300 g(fixed)

cooked, shelled mussels

1 handful(fixed)

mussels in their shells

18 piece(fixed)

lemon juice

0.5 lemon(fixed)

parsley

1 small bunch(fixed)

extra-virgin olive oil

75 ml(fixed)

lemon juice

0.5 lemon(fixed)

saffron threads

1 pinch(fixed)

cod fillets

4 175g(fixed)

unsalted butter

1 knob(fixed)

lemon juice

1 squeeze(fixed)

Instructions

Preheat the oven to 180°C (160°C fan/gas mark 4).

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the diced chorizo, thinly sliced shallots, and crushed garlic cloves. Cook for 7-8 minutes until the chorizo releases its oil and the shallots have softened.

Stir in 2 teaspoons of smoked sweet paprika and cook for an additional 5 minutes.

Add 300g of paella rice to the pan, mixing well to combine. Cook for a few minutes to toast the rice.

Pour in 600ml of fish stock, season with salt and pepper, and mix well. Cover the pan and place it in the preheated oven for 15 minutes.

After 15 minutes, uncover the pan, stir the rice, and return it to the oven for another 10 minutes.

Once the rice is nearly cooked, remove the pan from the oven and spread the paella onto a tray to cool. Chill and reserve for later. This step can be done a day ahead.

To make the saffron oil, whisk together 75ml of extra-virgin olive oil and the juice of half a lemon in a small saucepan. Add a pinch of saffron threads and heat gently for 5 minutes. Remove from heat and let it infuse and cool. This can also be prepared a day ahead.

Increase the oven temperature to 200°C (180°C fan/gas mark 6).

In an ovenproof frying pan, heat 1 tablespoon of olive oil and a knob of unsalted butter over high heat. Season the cod fillets with sea salt and black pepper.

Place the cod fillets, skin-side down, in the hot pan and cook for 4 minutes. Carefully turn the fish over and transfer the pan to the oven. Roast for an additional 3 minutes, finishing with a squeeze of lemon juice.

While the cod is roasting, reheat the paella in the pan over medium heat. Stir in the remaining fish stock and cook for 2 minutes until heated through.

Add a knob of butter, the chopped prawns, and the shelled mussels to the paella. Taste and adjust seasoning with lemon juice, salt, and pepper if necessary. Finish with the chopped parsley.

Serve the roast cod fillets on top of the paella, garnished with mussels in their shells. Drizzle everything with the saffron oil.

Enjoy your meal!

💡 Chef's Tip

For the best flavor, use high-quality saffron and fresh seafood. Preparing the paella a day ahead allows the flavors to meld and enhances the overall taste.

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