📝 About This Recipe
Originating from the sun-drenched coastal regions of Catalonia and Valencia, Arroz Empedrat is a stunningly rustic 'dry' rice dish that marries the ocean's saltiness with the earthiness of creamy white beans. The name 'Empedrat' refers to the 'stone-path' appearance created by the beans nestled among the grains of golden rice. This dish is a masterclass in Spanish Mediterranean cooking, offering a robust flavor profile built on a rich saffron-infused sofrito and high-quality desalted cod.
🥗 Ingredients
The Star Proteins
- 400 grams Salt Cod (Bacalao) (desalted, skinned, and flaked into large chunks)
- 250 grams Cooked White Beans (Alubias) (drained and rinsed, preferably buttery Ganxet or Cannellini variety)
The Rice and Broth
- 320 grams Bomba Rice (or any short-grain Spanish rice like Calasparra)
- 800 ml Fish Stock (high quality, kept hot on the stove)
- 1 pinch Saffron Threads (toasted and crushed)
The Sofrito Base
- 4 tablespoons Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 1 medium Onion (very finely diced)
- 1/2 Red Bell Pepper (finely diced)
- 3 Garlic Cloves (minced)
- 2 medium Ripe Tomato (grated, skins discarded)
- 1 teaspoon Pimentón de la Vera (sweet smoked Spanish paprika)
Finishing Touches
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 Lemon (cut into wedges for serving)
- Salt (to taste, be careful as cod is naturally salty)
👨🍳 Instructions
-
1
Begin by heating your fish stock in a separate saucepan. Once it reaches a simmer, add the crushed saffron threads to infuse. Keep this stock on low heat; it must be hot when added to the rice.
-
2
Place a wide, flat paella pan (about 34-36cm) over medium heat and add the extra virgin olive oil.
-
3
Sauté the finely diced onion and red bell pepper with a small pinch of salt. Cook slowly for about 8-10 minutes until the vegetables are soft and the onion is translucent and slightly golden.
-
4
Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
-
5
Stir in the grated tomato. Cook for another 5-7 minutes, stirring occasionally, until the water from the tomato has evaporated and the 'sofrito' has thickened and darkened into a jam-like consistency.
-
6
Sprinkle the Pimentón (smoked paprika) over the sofrito. Stir rapidly for just 30 seconds to toast it without burning, which would make the dish bitter.
-
7
Add the Bomba rice to the pan. Stir the rice for 2 minutes to 'nacrear' or pearl the grains, ensuring every grain is coated in the flavorful oil and sofrito.
-
8
Pour in the hot saffron-infused fish stock. Increase the heat to high and bring to a vigorous boil. Stir the rice one last time to distribute it evenly across the pan.
-
9
After 5 minutes of high-heat boiling, reduce the heat to medium-low. Gently tuck the cooked white beans and the flaked cod pieces into the rice, distributing them evenly so the dish looks like a 'stony path'.
-
10
Do not stir the rice again! Allow it to simmer for another 10-12 minutes. If the liquid evaporates too quickly, you can add a splash more stock, but the goal is a dry rice.
-
11
In the last 2 minutes of cooking, increase the heat to medium-high. Listen for a crackling sound—this is the 'socarrat' (the delicious toasted rice crust) forming on the bottom.
-
12
Remove the pan from the heat. Cover with a clean kitchen towel and let it rest for 5 minutes. This resting period allows the moisture to redistribute and the rice to reach perfect tenderness.
-
13
Garnish with fresh parsley and serve directly from the pan with lemon wedges on the side.
💡 Chef's Tips
Always use authentic Bomba or Calasparra rice; these varieties absorb three times their volume in liquid without becoming mushy. Ensure your salt cod is properly desalted by soaking it for 24-48 hours, changing the water every 8 hours. Resist the urge to stir the rice once the stock is added; stirring releases starch and will make the dish creamy like risotto rather than the desired dry texture. To check for the 'socarrat', use a spoon to gently feel the bottom of the pan; it should feel slightly resistant and crunchy. If you cannot find salt cod, you can use fresh cod, but season it with extra salt and add it only in the last 5 minutes of cooking to prevent overcooking.
🍽️ Serving Suggestions
Pair with a crisp, chilled Spanish white wine like an Albariño or a dry Rosado. Serve with a side of authentic Allioli (garlic mayonnaise) to dollop over the rice and cod. A simple salad of sliced tomatoes with sea salt and extra virgin olive oil balances the richness of the beans. Finish the meal with a light dessert like Crema Catalana or fresh orange slices with honey.