Go Back Email Link
–+ servings
Pearl Couscous Paella with Cod Fish
Print recipe

Pearl Couscous Paella with Cod Fish and Lemon Breadcrumbs

Pearl Couscous Paella with Cod Fish and Lemon Breadcrumbs
Prep Time20 minutes
Cooking Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: spanish
Keyword: easy recipe, paella, pearl couscous, weekday meal
Author: Annely
Servings: 2

Adjust servings here:

Equipment

Ingredients
 

PAELLA

  • 140 grams pearl couscous
  • 1 red onion
  • 1 yellow onion
  • 2 garlic
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 150 ml tomato puree
  • 8 threads saffron
  • 1 tsp smoked paprika powder
  • 300 ml stock use seafood/fish stock or vegetable stock
  • 75 grams green peas (frozen)
  • a bunch fresh parsley
  • salt & pepper

COD FISH

  • 2 cod fish filets
  • 2 tbsp butter
  • 1 tsp smoked paprika powder
  • 1/2 lemon juice
  • 1/4 tsp garlic powder

BREADCRUMBS

  • 1 bread roll
  • 3 tbsp olive oil
  • 1 tsp lemon zest
  • 1/2 lemon lemon juice
  • salt & pepper

Instructions

  • Prepare the cod fish. Rinse with water, pat dry and place on a tray. Cover with butter and a bit of lemon juice. Season with smoked paprika, garlic powder, salt and pepper. Set aside.
  • Preheat the oven to 200°C (400°F)
  • Cut the vegetables. Grate or finely chop the garlic. Dice half of the onions and slice the other half into thin strips. Do the same with the bell peppers. This will give the paella more structure.
  • Heat a frying pan over medium-high heat. Sauté the onions until translucent. Add the garlic and stir it through. Add the bell peppers and cook for a few minutes.
  • Add smoked paprika to the pan, followed by the tomato purée and stock. Stir until combined.
  • Chop the parsley.
  • Add the saffron threads and parsley to the pan. Stir. Add the pearl couscous and let it all simmer on low heat for 6 minutes.
  • Place the cod fish on baking paper and bake in the oven for 8 minutes at 200°C (400°F).
  • Prepare the breadcrumb topping. Chop or blend a bread roll into crumbs. Mix with olive oil, lemon zest, lemon juice, salt and pepper. Stir with a fork to combine.
  • Heat a frying pan over medium-high heat. Toast the breadcrumb mixture until crispy. Set aside.
  • After the paella has been simmering for 6 minutes, stir and scrape the bottom of the pan with a spatula. Add the green peas and increase the heat to medium-high. Let the liquid evaporate. Allow the bottom to turn slightly brown for a smoky touch, but avoid burning. This should take around 2–3 minutes.
  • Add the paella in the center of each dish. Place the baked cod fish on top. Sprinkle with parsley and the lemon breadcrumbs. Serve with a slice of lemon.