Paella de coliflor y bacalao

It is common for paella, in its multiple varieties, to combine the flavour of the sea and the vegetable garden, cauliflower and cod in the case of this delicious and cheap recipe.


1 750-gr cauliflower; 400 gr dried desalted codfish; 4 garlic cloves; 1 grated tomato; 10 tablespoons olive oil; 500 gr rice; saffron, salt and water.


Heat the oil in a paella pan. When hot, add the cauliflower sprigs. When semi-fried, add the codfish in small strands. Continue frying for 5 minutes or so and then add the garlic and grated tomato. Stir lightly and add the rice, saffron and water. After bringing to a boil, salt to taste if necessary.

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