If I had to count the many things I learned from this old friend of mine, it would be a never ending story. She has passed on since, but have left me with quite a few “recetas” that I periodically cook for my own family. What I will share with you today, is the first of what Paloma de Vidaurrazaga has left me, together with all the fond memories I have of her. A great person, full of life and generosity……..a real “chatelaine”-lady of the manor!!!

Arroz con Bacalao ala Paloma
4 cdups leftover bacalao ala Vizcayna (more or less)
6 cups boiled rice (leftover like for kalo-kalo)
2 heads garlic (macerated)
½ cup extra virgin olive oil
Salt (to taste)

PROCEDURE:
1.) Prepare everything as for cooking your usual “kalo-kalo”. As for the bacalao ala Vizcayna, separate all the potatoes and the pimentos morones, fron the fishy parts. Set aside.

2.) Heat up your “kalaha” and pour in your olive oil. Saute the garlic and throw in the fishy part of the bacalao complete with the sauce.

3.) Incorporate the rice and make sure that you really mix well with the bacalao. Try to mash up any rice balls you encounter. Season with salt if need be.

4.) Transfer to an ovenware or “paellera”. Decorate with the potatoes and pimentos on top. Drizzle with a little more olive oil. Bake for 15 minutes at medium heat.

TIPS:
_You don’t have to cook a whole batch of bacalao to make this dish. Just go out and buy the bottled “Salsa de Bacalao” of T- Flavors or Connie’s Kitchen.
_Serve with a crusty bread and a bottle of slightly sweet white wine (Riesling or Chardonnay)

Enjoy your Arroz con Bacalao ala Paloma , and a big hug from the Red Hot Mama!!!