🇵🇹 One Pot Arroz de Bacalhau com Grão e Espinafres
A cozy, one-pot Portuguese rice dish made with bacalhau, chickpeas, and fresh spinach. This simple, flavour packed meal comes together with minimal effort, making it perfect for busy weeknights while still delivering that comforting, traditional taste of home.
Equipment
- Large Pot
- wooden spoon
- knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 4 small - medium bacalhau, well desalted
- 1 ½ cups cooked chicpeas
- 1 cup rice (carolino or long grain white)
- 2-3 cups spinach
- 1 large onion
- 3-4 garlic cloves, minced
- 2-3 tablespoon passata (tomato pureé)
- 1 tablespoon paprika
- 1 tablespoon pimenta moída (adjust to taste)
- 1 vegetable bouillon cube
- 3 tablespoon olive oil
- salt and pepper to taste
- drizzle olive oil
Instructions
- Sauté the baseHeat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and fragrant.
- Build flavourStir in tomato passata, paprika, and pimenta moída. Cook for 1–2 minutes to deepen the flavour.
- Add bacalhauShred the desalted bacalhau into pieces and add to the pot. Cook for 2–3 minutes.
- Add chickpeas and liquidAdd chickpeas, water, and vegetable bouillon. Stir and bring to a simmer.
- Add riceStir in rice, cover, and cook on medium-low heat for 15–18 minutes, or until rice is tender.
- Finish with spinachAdd spinach and stir until wilted.
- Taste and serveAdjust seasoning if needed and serve warm.
Notes
• Be careful with salt — bacalhau is naturally salty
• Add a splash of hot water if the rice becomes too dry
• For a thicker texture, mash a spoonful of chickpeas and stir back in
• You can shred the bacalhau ahead of time to save prep 🍽️ Serving Suggestions Serve as a complete one-pot meal or with a drizzle of olive oil and crusty bread on the side.
• Add a splash of hot water if the rice becomes too dry
• For a thicker texture, mash a spoonful of chickpeas and stir back in
• You can shred the bacalhau ahead of time to save prep 🍽️ Serving Suggestions Serve as a complete one-pot meal or with a drizzle of olive oil and crusty bread on the side.
