Cod and Cabbage Paella

Very typical rice for Lent and Easter; easy to prepare and with tasty results. Although it is usually prepared and served dry in a pan, it is also very popular prepared in a high clay pot as "arroz meloso”, or mellow rice (it does not become "arroz caldoso”, or soupy rice). All Valencians highly appreciate this preparation method. Cauliflower is present in many dishes in Valencian cuisine, particularly in rice dishes with vegetables.

Put a little oil in the pan and fry the whole, unpeeled garlic cloves over a low heat. When they are brown, add a chopped garlic clove, the grated tomato, the paprika and the cauliflower. When the sauté is ready, add the water and the chopped or crumbled cod. Let it cook for five more minutes before adding the saffron, rice and salt to taste. Cook for 18 minutes. Let rest for five minutes before serving.