500 gr. de habitas frescas (en su defecto se pueden usar congeladas)
1 cabeza de ajos picados muy finos.
4 tomates pelados
Azafrán de hebra o colorante alimentario
1700 ml. de agua
Sal
Preparación
Lavar y poner en remojo el bacalao durante 1 o 2 horas transcurrido el tiempo, sacar escurrir bien y secar con papel de cocina, para eliminar todo el agua.
Poner a calentar el agua o caldo.
Calentar y sofreír los ajitos picados, cuando estén doraditos se añade el tomate previamente picado muy fino, a cuando el tomate este frito, añadir la coliflor, las habitas y finalmente el bacalao, se rehoga a fuego lento durante 10-15m. se añade el pimentón, se le da unas vueltecitas y echamos el arroz removemos todo bien y añadimos el agua bien caliente y el azafrán o colorante.
Transcurridos 10 m. de cocción probamos de sal y rectificamos si hace a falta. (mejor hacerlo así, por que seguramente no necesitara mas) dejamos cocer entre 10 y 15 minutos más.
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