Haddock & Spinach Paella
Smoked Haddock & Spinach Paella, I found a recipe using salt cod in the excellent New Tapas book (Fiona Dunlop) and tweaked it to use the more readily available smoked haddock (or cod) which does rather add a salty/smoky tang so I do not add any additional seasoning in this recipe, though you can if you prefer. The recipe originally came from the Gambrinus Restaurant in Valencia. Enjoy!
Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Haddock | 100g cooked | 112 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Saffron | not in our table | 0 |
| Water | 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
- 400-500 grams Spinach washed
- 4tbs Olive Oil
- 200-250 grams Smoked Haddock or Cod (undyed) skinned, pin boned and cut into strips
- 30 grams Pine nuts
- 200 grams Chopped Tinned Tomatoes
- 2-3 cloves garlic crushed
- 2 tsp sweet Paprika
- 1/4 - 1 dried chilli pepper chopped
- 200 grams Paella rice (Calasparra) or Risotto rice
- 500 ml Vegetable stock
- Good pinch of Saffron soaked in hot water for 15 mins (I toast it lightly in a dry pan 1st)
- Lemon wedges to serve