2 cups of white rice washed
400g of codfish in flakes, desalinated
2 tablespoons of finely chopped garlic
4 tablespoons of finely chopped onion
4 tablespoons of green and black olives, pitted
4 tablespoons of green and red bell peppers, seeded
1 hand of finely chopped parsley
1 dozen quail eggs
Parsley to taste
Salt to taste
150ml of olive oil
2 cups of white rice washed
400g of codfish in flakes, desalinated
2 tablespoons of finely chopped garlic
4 tablespoons of finely chopped onion
4 tablespoons of green and black olives, pitted
4 tablespoons of green and red bell peppers, seeded
1 hand of finely chopped parsley
1 dozen quail eggs
Parsley to taste
Salt to taste
150ml of olive oil
Heat 100ml of olive oil in a pan and sauté the onion, garlic, and half the bell peppers
Next, add the codfish and cook for a bit more, then add the rice and season with salt
Then, add enough water to cook the rice
When it's almost done, add the remaining bell peppers, olives, and finally, chopped parsley
À part, cook the quail eggs and reserve
In a frying pan, heat the remaining olive oil and quickly sauté the parsley
For serving, place the rice in the center of the plate, surround it with the sautéed parsley and sliced quail eggs on top of the rice
Drizzle with more olive oil if desired.
