Preparation

• Check that the cod has no bones or skin. Rinse it under cold water and let it drain in a colander for a few minutes to remove excess water.
• Finely chop the onion and set it aside in a separate bowl.
• Cut the bell pepper into small cubes approximately 1 cm.
• Blanch the tomatoes in boiling water for 1 minute, remove them, and submerge them in cold water. Remove the skin and seeds, and chop the flesh into small pieces. Set aside.
• In a pan with olive oil, sauté the cod for 1 minute over medium-high heat. Remove the cod from the pan and set it aside on a plate.
• Sweat the chopped onion in the cod oil over medium heat until it turns transparent. Add the diced green pepper and cook everything for 4 minutes, stirring occasionally.
• Add the sliced garlic to the pot and cook for an additional 2 minutes, until the garlic releases its aroma.
• Add the grated tomato and, if desired, the chopped piquillo pepper. Season with salt and pepper to taste and let it cook for 4-5 minutes, stirring occasionally.
• If desired, add a splash of white wine to the sauté and allow the alcohol to evaporate for about 2 minutes over medium-high heat.
• Meanwhile, remove the outer leaves of the artichokes and quarter them. Blanch the artichokes in boiling water for 2 minutes, then drain and set aside.
• Place water for the rice in a saucepan and bring it to a boil.
• Prepare a mixture with garlic and fresh parsley in a mortar. Set aside.
• When the sofrito is ready, add the rice and sauté it for 2 minutes, stirring continuously to prevent sticking.
• Next, add the already boiling water to the pan with the rice and let it cook over medium heat for a total of 17 minutes.
• When there are 6 minutes remaining in the cooking, add the artichokes and peas to the pan.
• When there are 2 minutes left to finish, add the cod and the garlic and parsley mixture.
• Once cooking is complete, let the rice rest, covered, for 2 minutes before serving.