400 g of rice.
200 g of cod.
200 g of shelled peas.
200 g of potatoes.
2 cloves of garlic
In a saucepan with a liter of hot water, cook the potatoes, peeled and cut into pieces, the peas, and the artichokes, the latter without green leaves, and cut into four pieces, which will be previously rubbed with lemon.
The cod, lightly roasted in the oven and cut into strips, is soaked in warm water for about 15 minutes, changing the water so that it desiccates well.
In a refractory clay paella pan or casserole, the onion – finely chopped – and the garlic are fried in oil; when the onion begins to brown, add the rice and the cod, sauté well and add a teaspoon of paprika, the vegetables that we had cooking and the broth —which must be a liter; if it is less, add water.
Everything is stirred and seasoned, taking into account that the cod already produces enough.
After 10 minutes of cooking, put three beaten eggs on the rice and, sprinkling it with grated cheese, put it in the oven until it browns and forms a crust. It is served in the same casserole after resting for a few minutes out of the oven.