Potaje de Garbanzos Con Camarones (Garbanzo and Shrimp Stew)

If you've read this blog before you know I love all sorts of legumes, I love them cooked on their own, stewed with meat, with other vegetables, etc. However I have never had them cooked with seafood but saw in many other Spanish blogs that a lot of Spaniards combined garbanzo beans as well as white beans with seafood (such as with salted cod, shrimp, clams, squid, etc.)

I saw it as very odd since I never grew up eating that combination of ingredients (grew up eating lots of Spanish and Cuban bean stews but never with seafood usually with just pork, beef and sausage though some Cubans make the Garbanzos with salted cod for lent)

Well one day I bumped into a recipe that appealed to me at a blog called "Los Tragaldabas" that recipe combined Garbanzos with Shrimp cooked in a machine called "thermomix" which I'm not familiar with, anywho I looked over the recipe and adapted it a little bit to my style and using my regular pots and pans as opposed to machine known as "thermomix"... and let me tell you I'm glad I made it, it was a hit in my house, it's lighter than the typical bean stews I make at home with pork and beef, a good alternative when you want something lighter than the previously mentioned, healthy, low in fat, high in fiber, satisfying and of course really warm and comforting in this weather :) Give it a try you'll be pleasantly surprised. I know I was.


Ingredients:
-1/2 lbs. dried garbanzo beans (washed well, drained, then soaked overnight in water)
-1 1/2 lbs. shrimp (cleaned, de-veined, and shells removed, reserve shell to make shrimp stock)
-extra-virgin olive oil
-1/2 a large onion finely chopped
-1/2 a large bell pepper finely chopped (any color or a mix of red and green)
-3 cloves garlic finely minced
-2 fresh ripe tomatoes finely chopped (tomato sauce will work here too if you don't have fresh tomatoes)
-salt to taste
-1 bay leaves
-1/2 tsp saffron ground up, or "Colorante"/ "Bijol" or achiote to give it a golden tinge (optional)

Before you put everything together directions
(1) Start off by draining garbanzos you soaked over night, and bringing to a boil in new water, once boiling lower heat to medium low, cover for about 1 1/2- 2 hours until as tender as you like. Turn off heat and reserve.

(2) Now when peeling the shrimp this is completely optional but I will get the thick red liquid from it's head, and reserve it in a bowl, I fry this in the oil with the aromatics it gives it a good seafood flavor but you can skip this if it freaks you out. If you don't mind harvest that red orange liquid and set aside and reserve
(3) Use the reserved shrimp shells to make a stock, by covering the shells with water, bringing to a boil with 1 bay leaf for 10- 15 minutes, skimming off any impurities on top, strain the stock and reserve to make the rest of the dish.

Directions for putting everything together:
(1) Heat a large deep pan with extra-virgin olive oil and sautee onions, bell pepper, and garlic until fragrant 5- 8 minutes over medium high heat. Add the red orangish shrimp thing
Add chopped tomato and sautee another 5 minutes.
(2) Add drained cooked garbanzo beans, shrimp stock (enough shrimp stock to barely cover the garbanzos, salt to taste, saffron or bijol or other coloring (optional) bring to a strong boil, and let simmer about 5 minutes.

(3) After boiling 5 minutes add peeled cleaned shrimp, stir well, when shrimp change color to pink turn off heat.
(4) Garnish with parsley or cilantro if you'd like :) I served it over white rice with a salad. You can serve it in a deep bowl as well with bread and a salad if you don't want to eat rice.

PLEASE NOTE:
(1) I made this dish from scratch, BUT if you feel it's too much hassle to prep the shrimp, making the shrimp stock, and cooking the garbanzos from scratch you can use 2 8 oz. cans of garbanzo beans drained, water in place of the shrimp stock but add a cube of shrimp bouillon or fish bouillon powder, and buy the shrimp already peeled.

(2) I didn't use any spices with this dish because I wanted to have a fairly clean taste, but my mother told me to add either 1/2 a teaspoon of ground cumin or 1/2 teaspoon sweet smoked Spanish paprika for her taste because she said it needed a little something extra. Oregano would be good too. Next time I'll probably do that :)

Paella de Mariscos (Seafood Paella)

Paella de Mariscos/ Seafood Paella is typically short grain rice cooked with well a mixture of seafood. In my family it's well the only thing they consider "Paella" Now variations with sausage, pork, chicken etc. combined with seafood we call it "Paella Mixta"/ Mixed Paella (mixed Paella because well it mixes meat and seafood)

Now to all those purist who argue on how a Paella is made, just so you know the AUTHENTIC Paella from VALENCIA Spain resembles nothing of what a Paella is thought of around the world. The AUTHENTIC PAELLA called "Paella Valenciana" it is made with olive oil, rabbit, snails, some type of broad beans, grated tomato, garlic, smoked paprika, rosemary, a good stock and short-grain rice. Nothing more nothing less. How Paella evolved into many, many other variations I don't know hehe, but hey the more the merrier right? and for those that say you can only make it using "Saffron" and otherwise it's taboo I wanna say bull $h!t, yes saffron has a nice fragrance but many people in Spain use "Colorante Alimentario" when makiing Paella which is a powdered coloring that makes rices yellow, when I use that I use a brand called "Bijol" which is available in most Latin stores in the states. In my opinion the key to a good Paella is cooking down the aromatics (garlic, tomato, onion whatever you used) and having a very good flavorful stock, also water to rice ratio.

Now that I got that out of the way MY VERSION of Paella, my version of Paella is made with only seafood shrimp, mussels/ clams, calamari, scallops or fish chunks cooked in a seafood stock with spices and a good sofrito of onions, garlic, and bell peppers. Garnished with fire roasted red bell peppers and peas. This recipe is a combination of my 86 year old grandmothers recipe well what I know works in the kitchen (she insisted the one her father made had cumin and sweet smoked spanish paprika so I used them in this Paella, and she didn't want any tomato in the sofrito so that's what I went with and after all today when I made this Paella I made it for her, and my goal was well to make her happy so what she said goes :)

Ingredients for stock:
-water (enough to fill a large pot half way)
-shrimp shells (reserved from peeling shrimp)
-mussel or clam broth (reserved from opening the clams or mussels)
-salt to taste

Main Ingredients:
-1 lbs. short grain rice (3 cups)
-1 large squid (cleaned, gutted, skin removed, cut into rings, or squares)
-1 lbs. shrimp, cleaned, de-veined, shells removed and reserved to make stock
-1 lbs. mussels or clams (or a mix of both I used just mussels this time)
-1/2 lbs. firm white fish filets cut into chunks or scallops (optional your choice I like em in there I used scallops this time)
-1 onion minced
-1 green or red bell pepper minced
-4-6 cloves garlic finely minced
-1/2-1 cup dry white wine or 1 can of a light colored beer
-1 tablespoon "Pimenton" (sweet smoked Spanish paprika)
-1/2 tsp. ground cumin -1- 2 bay leaves
-powdered saffron or "colorante alimentario" or "bijol" to give the rice it's yellow color
-6 cups of a good seafood stock (see recipe)

Ingredients for garnishes
-1 fire roasted red bell pepper (cut into strips)
-1 handful of peas

Directions for stock:
(1) Grab the reserved shrimp shells, throw in pot with water, bring to a boil and leave alone for about 10- 15 minutes then turn off heat, and strain. Set aside.

(2) Meanwhile get mussels or clams, scrub them well, and put in a small pot with oil heat stirring occasionally until they open. They will release juice, strain the juices through a very fine strainer, reserve them and add it to your shrimp stock.

(3) Very simple right that's the stock you will use to cook your rice :) NOW PLEASE NOTE THE FOLLOWING I understand some will buy pre-cooked frozen mussels or clams, and their shrimp will already be peeled thus not being able to make the stock from scratch, that is OK don't freak out, instead of making the stock use water but be sure to boil the water and add 2 cubes of shrimp bouillon and set it aside, it's not EXACTLY the same but it will work, or buy a good quality seafood stock.

Directions for making the Paella:
(1) Heat a very generous amount of olive oil over high heat in a large wide pan (preferably a Paellera) if you don't have one use a gigantic non-stick pan, or large wide round metal pan either will work. Add your calamari/ squid to the oil and stir, it will release juices allow it to reduce until it's just oil.

(2) Now add your garlic, onions, bell pepper and bay leaves stir occasionally and lower heat to medium high. Allow this mixture to cook 5-8 minutes until fragrant and translucent.

(3) Add your rice, sweet smoked spanish paprika & cumin and give it a good stir so everything get's mixed, well.
(4) Add your boiling/ hot seafood stock (that you either made yourself, or used bouillon cube, or bought pre-made). Add your saffron (I grinded about 1 tsp. in a mortar) or you can use about 1/2 - 1 tsp bijol or other substance that will color the rice yellow. Allow everything to come to a boil over high heat, give a good stir and allow to boil over high heat uncovered approximately 10 minutes, then lower heat to medium high and allow to boil uncovered another 8 minutes,

(5) Add your raw shrimp, scallops or fish filets and press into the Paella lightly, insert the mussels and clams and allow to cook uncovered an additional 4 minutes or so. Remove from heat, cover with a cloth, and allow to rest 5- 10 minutes

Directions for garnish (optional)
(1) Arrange fire roasted red bell peppers cut into strips and scatter peas over the paella just for some eye appeal I guess :) To make your own fire roasted red bell pepper, simply put the red bell pepper fresh over a flame on your stove and move around with tongs until charred all over, wrap in plastic bag and allow to sweat for about 5-10 minutes, then peel off skin and slice into long strips :)

P.S.
Yeah sorry I didn't take so many pictures, but I still havent gotten a new camera, bummed one of my dad for the day, and got lost having conversations with the family and socializing while being in the kitchen that I forgot to take pictures of every step. I will re-blog this again but just wanted to share :)
Also if you guys want to see some interesting variations of Paella type dishes check out my post for "Paella de Nabo Con Costilla de Cerdo y Coliflor" (mixed rice dish of turnip, cauliflower and pork ribs) that dish is a family favorite. Also for something American that is just as delicious check out my post for "Jambalaya" (which is another one of my favorite rice dishes) can't forget the "Arroz Con Pollo" (yellow rice and chicken) I also make a pretty killer "soupy rice with chicken" we call "Arroz Caldoso Con Pollo" some Cubans call it "Arroz Con Pollo a la Chorrera"
NOTE:
I didn't do it this time, but I would've loved to add fresh grated tomato to the "sofrito" or prepared tomato sauce but I didn't because I know my grandmother doesn't like it when people add tomato to mixed yellow rice dishes. Also I like to serve mine with lime or lemon wedges because well in my opinion it brightens it up however my parents and grandmother do not eat it that way they :)

Castañeta (Palometa) Frita de Mi Madre (Mom's Fried Golden Pompano)

At home we eat fish occasionally Golden Pompano is one of my favorite fish, it is meaty, sturdy, moist (has enough fat), and best of all doesn't have a lot of bones, most of the bones are large and in the center body not embedded through-out it's flesh.

It is very similar to white Pomfret and Black Pomfret (which are also one of my favorite fish, when I want fish steaks, medallions, rounds, whole fried fish, or a fish that can hold it's own in stewing)

This is how my mother prepares it she simply puts generous salt, pepper, mashed garlic, and lime. Then flours and pan or deep-fries. The results, a slightly crisp exterior, moist interior, and garlicky, flavorful fried fish.

With my wrist broken and unable to cook much, I decided to take pictures of what my mom was cooking and share the recipe :)

Main Ingredients:
-2 Golden Pompano's (cut into steak rounds)
-6-8 cloves garlic, mashed to a paste
-juice of 1 lime or 1/2 lemon (she used a lemon)
-salt to taste (salt generously all over)
-ground black pepper to taste
-flour as needed to coat fish

Ingredients To fry the fish:
-enough oil to deep-fry fish, or almost completely submerge (2-3 cups?)
-3 whole garlic cloves, skin on, slightly bruised

Directions:
(1) Tell your fish market guy to cut it into steaks, wash the fish real well, rinsing in cold water several times and pat-dry, make slits on the steaks skin with a knife about 2 inches apart, sprinkle salt and pepper all over, rub garlic, and lemon or lime juice all over.
(2) Allow to marinade atleast 2 hours or over night
(3) After 2 hours or marinading longer, lightly flour all the fish pieces
Directions to fry:
(1) Heat your oil over medium high heat, add your bruised garlic cloves (this will help your house not smell like a bunch of fish) add your floured fish when hot, in batches fry 5-6 minutes without touching
then turn over and allow to continue frying.
(2) Drain and remove from oil, put on paper towels to drain further or o n whatever you'd like
(3) Do the same with the second batch :) When done it should look like this. We ate it with rice and salad :D
PLEASE NOTE:
(1) Notice the fish is a golden reddish, my mom used an oil she had previously infused with sweet smoked Spanish paprika, you can also just mix the flour with some paprika for the color.

(2) This recipe can work for Tilapia/ Mojarra, Catfish, Redsnapper, or Seabass. any fresh white fleshed whole fish, even fish fillets :)

(3) If you like this recipe you'll like my mother's Salmon, with generous garlic, pan-fried in butter and olive oil see post for "Salmon de mi Mama" or her "Mojarra Frita a la Mexicana" (Tilapia Mexican style)

(4) I have a feeling I have the wrong Spanish name... I think "Castañeta" or Palometa is actually referring to "Pomfret" though Pomfret and Pompano look so similar....

Calamares en Su Tinta (Squid in Ink Sauce)

This dish I believe originated somewhere in Northern Spain the Basque name for it is "Txipiroiak bere tintan", squid is stewed in a rich savory black sauce until very tender and often served over white rice with some fried potatoes or salad.

My version of the sauce has the holy trinity of Cuban cooking/ what we call "sofrito" which is also shared with Spanish Cuisine it's onion, garlic, bell pepper sometimes with the addition of tomato all cooked down in olive oil and some dry white wine.

Cuban cuisine also shares this dish, however to most Cubans squid in ink sauce is usually bought canned already prepared, eaten straight with rice, but very often the canned squid in ink is used to make a mixed rice dish in which you cook and steam rice together with a sofrito to kick it up, some spices and add teh cans of squid in ink sauce, resulting in a black to dark grey mixed rice dish.

This is the first time I make the dish from scratch, I usually just buy it canned, and I have had many failed attempts but have now been successful after watching many videos on extracting the squid ink, however many people usually have packets or jars of squid ink that are sold at some specialty stores, they just add a couple tablespoonfuls to the sauce and it's done, however be warned when doing from scratch it isn't hard but is very time consuming.

Ingredients:
-1 1/2 lbs of whole fresh small squid
-1/2 onion minced
-1/2 green bell pepper minced
-2 cloves garlic finely minced
-1/2 cup tomato sauce or 1 fresh grated tomato
-1/4 cup dry white wine
-water (enough to barely cover the squid)
-salt to taste
-ground black pepper to taste (optional)
Directions:
(1) To extract the ink there is a ink sac inside the body when you yank out the internal part of the body by pulling it down from it's head, it's a silver sac, remove it with your hand gently, and place it in a bowl intact, then to extract more ink this sounds gross but carefully stab the baby squid in the eye and drain the black ink from it's eye. Repeat the process, set aside in a small bowl, add a little salt, a good drizzle of olive oil, and mash with a fork, spoon or mortar to a thick black sauce. Set aside
(2) Now finish cleaning your squid, remove the see-through bone from it, the outer skin, cut into rings and wash several times, discard the heads and save the tentacles wash well too. Then pat- dry and set aside.

(3) Heat extra- virgin olive oil on medium high heat, add you squid, stir it will release a lot of liquid crank the heat up to high and stir occasionally until all the water evaporates.
(4) Meanwhile chop your onion, bell pepper, and garlic, and have your tomato ready. When all the water evaporates lower heat to medium high and add onion, bell pepper, and garlic cook down for about 5-7 minutes stirring occasionally, add tomato and cook down 5 minutes.
(5) Add the squid ink stir well, when it comes to a bubble add dry white wine, bring to a boil, add enough water to barely cover, taste it and add salt and pepper to taste bring to a boil then lower heat and simmer on low heat covered for about 45 minutes to 1 hour until very tender.
Serve over rice
PLEASE NOTE:
*This doesn't make a very large portion once you have cleaned all the squid and everything you end up with about 4 small to medium portions I recommend you make 3 lbs. next time I make this I will use 3 lbs./ double the recipe

Helpful tips:
I learned to extract the ink watchin this video

http://www.youtube.com/watch?v=fY9izB2vLMk

and also the technique for using it in cooking from "El Cocinero Andaluz"

http://www.youtube.com/watch?v=ne0fG04Py-o

and for those unclear about cleaning squid you may benefit from watching this video with "Maangchi" :)

http://www.maangchi.com/recipe/ojingeojeot

Sardinas en Escabeche (Preserved Sardines/ Pickled)

I first saw this recipe at "Nuria's" blog "Spanish Recipes" when I saw it I knew it was something I had to make, looked so delicious and I love fish too so yeah :)

It's pretty much fish that is floured then fried, finally preserved in a mixture of oil, vinegar, aromatics and spices of one's choice. So it's cooked and in a sense pickled because of the vinegar. In Spain things preserved in oil and vinegar are known as "Escabeche" it can be done with meats as well but it's a different process.

Growing up my grandmother would love buying canned sardines and fish that came packed in olive oil from Spain. Nowadays those are harder to come by and are getting pricey. So this satisfied her craving, and honestly it taste way better :)

Ingredients:
-1/5- 2 lbs. sardines (cleaned, gutted, heads removed, rinsed well, pat-fry)
-salt to taste
-flour (enough to coat fish lightly)
-1 cup extra-virgin olive oil
-6 cloves garlic skin (lower stem removed, lightly pressed with a knife)
-2 bay leaves
-2 sprigs thyme or 2-4 sprigs rosemary or tablespoon dried oregano (aromatic herbs of your choice I used 4 rosemary sprigs)
-1 teaspoon whole black peppercorns (optional)
-1 tablespoon sweet smoked Spanish paprika (Pimenton Dulce de la Vera)
-1/2 cup vinegar (red, white, apple which ever your choice I use white)
-1/4 cup water

Directions:
(1) Clean and gut the sardines, it's easy, simply make an incision down the stomach, pull everything out, and scrape out any black parts, remove the head (slice it off with a knife) then just pat-dry it.

(2) Get your sardines and season them with salt, then roll them in flour, and set the sardines aside.

(3) Heat olive oil in a large shallow pan on high heat as soon as the oil get's hot, it will release a fragrance not smoking however, to test if it is hot enough dip a wooden spoon or put once fish in it, if it bubbles and sizzles the oil is hot enough. At this point add sardines and lower heat to medium high. Fry them until golden brown on both sides. You may have to fry them in batches. I had to fry my sardines in two batches.

(3) Set them aside in a container.

(4) In the same oil, lower heat to medium high fry the garlic, bay leaves, aromatic herbs and black pepper corns.
(5) When the garlic changes color, remove from heat the pan, throw in sweet smoked spanish paprika, give a quick stir, add vinegar and water (careful it jumps) and a bit of salt, stir well. Bring to a boil on high heat for about 1 -2 minutes.
(6) Pour the boiling oil, vinegar, water, garlic and spice mixture over the sardines
These can last in the fridge a couple weeks maybe more, we finished them in less than a week, they taste better the next day :) You can eat them with anything, simply remove from the oil mixture and you can make sardine sandwiches inside a mini- baguette, put them on toast with some fire roasted red bell pepper, eat them with rice and any other sides, I like to eat them with just a large leafy salad dressed in olive oil, lime, and salt for a light healthy meal, etc. Truth be told I love love the oil it's preserved in I drizzle it with some of that oil whenever I eat it ;)

Please Note:
(1) I love the leftover oil, when you finish all the sardines and you don't know what to do with all that oil, I really like it drizzled over things or use it to make salads (I know I know sinful but the oil is infused with garlic, aromatics in my case I used rosemary, bay leaves, black peppercorns, and the wonderful sweet smoked Spanish paprika so it is so flavorful)

(2) This can be done with Mackarel fish, or fish steaks, in Cuban cooking they also make Escabeche usually using shark, sword fish or red snapper fillets/ steaks cut into pieces and the spice blend is different and maybe the procedure I honestly have never had "Escabeche" before until this time, so if anyone has any recipes for the "Cuban" version of this (I know my reader/ friend Mamey/ Omar might have a recipe he uses since he knows so much about Cuban cooking :)

Arroz Amarillo Con Camarones a la Chorrera (Shrimp Rice Porridge)

"Arroz a la Chorrera" in Cuban slang or talk is rice cooked like a porridge, it's thick and soupy, usually made with short-grain rice, colored yellow with saffron, bijol, or achiote seeds. In my house we joke about it since "chorro" could be slang for diarrhea hehe... and chorrera could be having "chorro"... as in "Tengo chorrera" translates to "I have diarrhea... so we say... "rice diarrhea style" (yeah yeah I know sick humor) but "chorro" could also mean a strong burst of water...

In Spain however rices prepared like a thick porridge are usually called "Arroz Caldoso" (brothy rice) and is cooked with whatever you want, usually seafood like Calamari, or a combinations of shrimp, clams, etc.

I wasn't sure if I was gonna label this post "Arroz Caldoso Con Camarones" or "Arroz Con Camarones a la Chorrera" but I think I'll go with the label "a la Chorrera" since it's what we call it down here at home :) Usually when prepared we love to use a combination of clams and shrimp to make "Arroz Con Mariscos a la Chorrera" (rice and seafood porridge) but we had non on hand so we decided to make a delicious "Arroz Con Camarones a la Chorrera" (shrimp rice porridge)

Ingredients:
-2 cups short-grain rice (like Bomba, Calasparra, Calrose, Arborio, etc.)
-1 1/2 lbs. shrimp (peeled and deveined, shells reserved)
-1 lbs. clams (I didn't have any but if you add them it will be wonderful :)
-9-12 cups shrimp stock (see directions, stock is made from reserved shrimp shells)
-2 cups more or less clam stock (optional only if using clams)
-1 onion finely minced
-1 green bell pepper minced
-6 cloves garlic minced
-4 oz. tomato sauce or 1 fresh grated tomato
-extra-virgin olive oil as needed
-1 cup fresh or frozen peas
-4 large carrots cut into rounds
-1 tablespoon sweet smoked Spanish paprika (Pimienton de la Vera)
-saffron to color rice yellow or 1 teaspoon bijol powder or achiote seed infused oil
-salt to taste
Directions:
(1) Peel and devein the shrimp (in case you don't know how, you squeeze the end of the tails, pull back and remove half the peel then remove the rest, put in a bowl the peels and in another the shells) then to remove the black veins by using a knife and cutting open the back then removing the black string vein. Wash them away. Set aside.

(2) In a large or medium pot add shrimp shells and water, bring to a boil, remove foam and let boil for 5- 10 minutes, reserve stock.
(3) If using clams which I didn't have, put clams in a pot with enough water to barely cover them, leave on high heat, when the clams open, turn off heat, remove them, and strain stock and reserve. Set clams aside. (again I didn't have any wish I did)

(4) Alright now, heat a large pot with generous amounts of extra-virgin olive oil, sautee onions and bell peppers on medium high heat until translucent maybe 5-8 minutes, then add garlic sautee another 2-3 minutes, then add tomato let cook down another 5 minutes. Add shrimp stock about 12 cups (If you were using clams, add the clam stock and the rest of the stock should be shrimp), generous amounts of salt (the water has to be salty add about 3 teaspoons), coloring and sweet smoked Spanish paprika.

(5) Bring to a rolling boil on high heat, add washed rice lower heat to low, cover and simmer rice on low for 10 minutes, after 10 minutes, add and fold in carrots, higher heat back to high heat to bring to boil, simmer carrots 10 minutes on low, if the rice looks to thick for you at this point, you want it soupier add more stock or water with a pinch of salt until you reach desired consistency.

(6) Lastly fold in shrimp and clams(if using clams) and peas and let cook an additional 5 minutes.
(7) Serve in large bowls with a salad of your choice.


PLEASE NOTE:
(1) If you don't have sweet smoked Spanish paprika, and want to season it in a more Cuban fashion don't use the paprika and replace it with 1 teaspoon ground cumin, 2 bay leaves, and black pepper to taste that's how my grandmother seasons it, I just prefer it with the sweet smoked Spanish paprika, also my grandmother doesn't add carrot but I like it for color and taste.

(2) I have a secret that makes mine extremely delicious it's not on my recipe list since it might be taboo for Spanish and Cuban Cuisine... but what makes mine extra special is I add 1 tablespoon of Fish Sauce (it's a type of sauce made of fermented fish) and 1 teaspoon monosodium glutamine to the stock...

(3) Also if interested in other versions of this dish you can check out Pilar Lechuza's recipe for "Arroz Caldoso Con Mariscos" she's a wonderful cook specializing in food from Galicia, Spain check out her blog sometime :)

Another good version is done with lobster and mussels she labeled it as "Lobster Soupy Rice" but I'm sure in Spanish she probably calls it "Arroz Caldoso Con Longosta" or something, this one is prepared by Nuria from Barcelona, Spain also very delicious you should also check out her blog :)

In addition there's also a great video by someone I do not know on youtube on preparing "Arroz Caldoso Con Mariscos" :)

Aporreado de Bacalao (Flaked Salted Cod Stew)

I will say just like I said in my old post for "Frituritas de Bacalao" (salted cod fritters) dry salted cod is called "Bacalao" by Cubans, Spaniards, and I assume Portuguese too. Bacalao has been around for probably ages (by that I mean ancient times like when Spain wasn't even Spain) and was popular because it can last a very long time and didn't need refrigeration or anything in the old days. It is still popular in Spain and Cubans also enjoy Bacalao.

Their are many ways to cook prepare it, (it is said I don't know by who but that there are 1,000 ways to cook Bacalao) the recipe I present today is "Aporreado de Bacalao" (Flaked Salted Cod Stew), flaked de-salted cod is simmered in a savory tomato based sauce formed with the salted cod stock, the bacalao and the sauce marry to create a unique flavor and the sliced boiled potatoes that accompany it are simmered in the salted cod stock to create a very delicious savory comforting stew.

Main Ingredient:
-1 lbs. bacalao/ dry salted cod (de-salted and flaked)

For the sauce Ingredients:
-1/2 cup extra-virgin olive oil
-1 onion finely minced
-1 green bell pepper finely minced (or red or 1/2 green 1/2 red)
-4 cloves garlic mashed to a paste (garlic press, mortar or super minced)
-8 oz/ 1 cup prepared tomato sauce
-1/2 cup dry white wine
-2 cups salted cod stock
-1 teaspoon ground cumin
-1/2 teaspoon ground oregano

To finish the dish Ingredients:
-4 large potatoes (boiled in salted cod stock)
-finely minced parsley to garnish (we use cilantro though but traditionally parsley I guess)

Directions:
(1) Get the dry salted cod, rinse well, place it in a pot or container with water enough to cover, soak at least 24 hours (it's okay if you soak a little longer don't be so precise or paranoid about time) changing water every 6-8 hours (just whenever you remember).
After 24 hours it looked like this:
(2) Afterward, put salted cod in pot with water and bring to a boil then let boil for 5 minutes, remove cod DO NOT I REPEAT DO NOT THROW AWAY THE LIQUID YOU BOILED THE SALTED COD IN YOU WILL USE THIS STOCK TO BOIL THE POTATOES AND MAKE THE SAUCE FOR THE COD
Once cod is removed cool and remove any bones, and skin and flake the cod pieces into small pieces. Reserve.

(3) In the boiling salted cod stock, add whole raw peeled potatoes and boil 25- 30 minutes, then remove, cut them into thick rounds and set aside.
(4) Of course while the potatoes are boiling and you are flaking the cod you can multi-task and make the sauce. Heat a large deep-pan over medium high heat, add olive oil, saute onions and bell peppers lowering the heat to medium until translucent and fragrant. Add the garlic and saute an additional maybe 3-4 minutes (don't burn the garlic) now add the tomato sauce,
stir well,
add the dry white wine, and salted cod stock. bring to a boil. Season with cumin and oregano incorporate well DO NOT SALT IT THE BACALAO IS SALTY.
(5) Now add the flaked bacalao stir gently,
lower heat to medium low arrange potatoes on top, making sure to spoon over some of the sauce for the potatoes, let simmer about 4-5 minutes on low.
Then dust with minced parsley.
(6) Enjoy with fluffy white rice (steamed with a little salt and a good heavy drizzle extra-virgin olive oil) if you wish a light salad is good with this I wanted some Avocado instead though which is perfectly fine :)

Please Note:
(1) Everyone desalts the cod differently. The technique I used was by Mary Urratia Randelman from the book "Memories of a Cuban Kitchen" I liked the results. Meaty but the salted cod ex paned and was still meaty and chewy but not to chewy and soft. You may use whatever method you like.

To desalt my Tata (grandmother) rinses and boils the cod and drains it all in the same day. No soaking just straight to boil, and drains and re-boils until it's been desalted enough. Her method is very salty and tough but I grew up eating it that way but wanted to try something different. (I used her method for the salted cod fritters see post)

Other people soak it for 2 days then boil, some for 3 days even up to a week then never boil.

(2) Potatoes are delicious but if one wishes you can make it without potatoes and serve it with some steamed Boniato (white fleshed sweet potato/ yam) very delicious the salty and sweet contrast.

(3) My Tata's version of Bacalao a la Vizcaina (salted cod basque-style) is almost identical to this recipe except she uses about 2 lbs of salted cod and cuts the cod into 2-3 inch squares and simmers those chunks in the sauce, that recipe I will share sometime in the future (but maybe I won't use my grandmothers or I'll combine her recipe with another I saw one that uses bittersweet smoked Spanish paprika and some that use dried nora peppers/ pimientos choriceros which a friend brought me from Spain on her break) expect a post for "Arroz Con Bacalao" (salted cod and yellow rice) in the very near future. I had two pounds of salted cod, used 1 lbs, for this recipe, will use 1/2 lbs. for some fritters, and the other 1/2 lbs. for the "Arroz Con Bacalao"