PIMIENTOS RELLENOS DE ARROZ Y BACALAO
INGREDIENTS
- 2 spoonfuls of crushed tomato
- 1 small cup of coffee full of rice for each pepper (typically rounded-grain rice)
INDICATIONS
First, we wash the peppers, cut their stalk part (keeping it for later), and take out their seeds. We spread some olive oil on the peppers and put them aside. We will use the stalk part that we cut off to put it back in its place as a lid. Then, we chop the garlic, not too much, and the parsley, and save it.
Next, we put some olive oil on a frying pan and stir fry the garlic, adding the codfish, and sautéing a bit, then we add the tomato and fry gently on low heat. It is important to keep the broth at all times, since it will be used for the rice to boil. At this point, we add the rice and keep stir frying. Now, we add the pine nuts and the parsley. It is the right time to add the salt.
After that, we fill the peppers with a soup spoon of the mixture in the same amounts. We should only fill 3/4 of the pepper. We put the stalk parts that we cut off at the beginning back in their places and put the peppers in upright position in a container for oven. All of them together must be in a position that they cannot move, then we cover them with aluminium foil and put them in the oven at 200ºC heating from above and below for 1 hour and a half or 2 hours, depending on the oven.
Once that time is over, we need to check that the rice is well done; if not, we leave it for 5 more minutes. The pepper inside must be tender and soft. After we take the peppers out, we leave them for five minutes for the peppers to loose their juice.
DINING AREAS
CUISINE
LOCAL RECIPES
