Summary: The Hermanos Torres-style rice with cod and cauliflower is a comforting dish that combines the tradition of creamy rice with shredded cod and roasted cauliflower. The secret lies in the intense sofrito, a homemade fish broth, and the cauliflower that adds texture and a natural sweet touch. Ready in 40 minutes.
This recipe is inspired by the technique and style of the Hermanos Torres. It is not a literal reproduction, but our interpretation.
The Torres Philosophy with Rice
The Hermanos Torres have a special relationship with rice. Raised in Barcelona, rice is part of their culinary DNA, from Sunday paella to the creamy rice dishes they serve at their 2-Michelin-star restaurant.
Their philosophy with rice can be summarized in three principles:
- Long sofrito: A minimum of 20 minutes of slow-cooked sofrito. It's the foundation of any good rice dish.
- Quality broth: Never use cubes. Always homemade fish or meat broth depending on the dish.
- Rice as a canvas: Rice absorbs the flavors of the broth and sofrito. If these are mediocre, the rice will be mediocre.
This cod and cauliflower rice is a perfect example: humble ingredients elevated by technique and care at every step.
Why Cauliflower with Cod and Rice
Cauliflower is a vegetable that many underestimate, but that great chefs adore. In this dish, it fulfills three functions:
- Texture: Roasted florets provide a crispy contrast to the creamy rice.
- Natural sweetness: Roasting caramelizes its sugars and balances the saltiness of the cod.
- Nutrition: Rich in Vitamin C, fiber, and antioxidants without adding significant calories.
The cod-cauliflower combination is classic in Portuguese and Galician cuisine. The Torres brothers have adopted it, adding their Mediterranean touch.
Ingredients for 4 people
- 320g bomba rice
- 300g desalted cod, in pieces
- 1/2 cauliflower, cut into small florets
- 1 liter homemade fish broth (hot)
- 1 onion, finely chopped
- 3 cloves garlic, sliced
- 1 red bell pepper, diced
- 200g crushed tomatoes
- 1 teaspoon sweet pimentón de la Vera
- Arbequina extra virgin olive oil (EVOO)
- Fresh parsley
- Salt and pepper
Recommended Product
Desalted cod in pieces is perfect for rice dishes: it flakes during cooking and infuses every grain with flavor. In our desalted cod collection, you'll find ideal pieces for stews and rice. Artisanal desalted, refrigerated shipping.
The Fish Broth: The Invisible Foundation
The Torres brothers insist: broth is 50% of the rice. A homemade broth makes a brutal difference compared to a commercial stock cube.
Quick Fish Broth (30 min)
- 500g white fish heads and bones (hake, monkfish, mantis shrimp)
- 1 onion, 1 leek, 1 carrot
- 1 bay leaf, a few peppercorns
- 1.5 liters cold water
Bring to a boil, skim, reduce heat, and simmer for 25 minutes. Strain and keep warm. Never cook fish broth for more than 30 minutes, or it will become bitter.
Step-by-Step Recipe
- Roast the cauliflower: Preheat oven to 220 °C (425 °F). Arrange the florets on a baking sheet with a drizzle of EVOO and salt. Bake for 18-20 minutes until golden. Set aside.
- Base sofrito: In a paella pan or large casserole, heat EVOO over medium heat. Sauté the onion for 8-10 minutes until translucent. Add the sliced garlic and red bell pepper. Cook for 5 more minutes.
- Tomato and pimentón: Add the crushed tomatoes and cook until they darken and lose their water (8-10 min). Remove from heat, add the pimentón, stir quickly, and return to heat (pimentón burns easily).
- Coat the rice: Increase heat. Add the bomba rice and sauté for 1-2 minutes, stirring, until each grain is coated with the sofrito.
- Broth: Pour in the hot broth (3:1 ratio for creamy rice). Bring to a vigorous boil for 5 minutes, then reduce to medium heat.
- Cod: After 10 minutes of rice cooking, add the desalted cod pieces. It will partially flake, which is perfect.
- Cauliflower and rest: At 16-17 minutes, place the roasted cauliflower florets on top. Cover with aluminum foil and let rest for 3-4 minutes off the heat.
- Serve: Garnish with fresh chopped parsley and a drizzle of raw EVOO. Serve directly from the casserole.
What Rice to Use
The choice of rice is fundamental for the final result:
| Type | Result | Recommendation |
|---|---|---|
| Bomba | Firm, absorbs a lot of broth | Ideal for this recipe |
| Calasparra | Similar to bomba, DO | Excellent alternative |
| Carnaroli | Creamier, risotto-style | If you prefer it creamier |
| Round grain | Overcooks quickly | Not recommended |
Hermanos Torres' Tips for a Perfect Rice
- Always hot broth: If you add cold broth to the rice, the cooking will stop, and the grains will be hard inside.
- Do not stir: Once the broth is added, do not stir the rice. Move the casserole with gentle rotations if necessary.
- Rest with lid: The final 3-4 minutes with aluminum foil are crucial. The rice finishes absorbing the broth, and the texture evens out.
- Creamy consistency: The rice should be juicy, neither dry nor too soupy. If it dries out prematurely, add a little more hot broth.
- Taste at 15 minutes: Taste a grain. If it's al dente, remove from heat and let rest. If it needs more cooking, give it 1-2 more minutes.
Variations of this Rice Dish
Building on the cod rice base, the Torres brothers have proposed several variations:
- With artichokes: Replace the cauliflower with sliced and sautéed artichokes. Season: October-April.
- With wild asparagus: Spring version. Add the chopped asparagus after 12 minutes of cooking.
- Black rice: Add a tablespoon of squid ink to the sofrito for a spectacular black rice with cod.
- Baked: A version in the style of Valencian baked rice. Sofrito in a casserole, then bake at 200 °C (390 °F) for the last 15 minutes.
Nutritional Values per Serving
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | 28 g |
| Fat | 14 g |
| Carbohydrates | 55 g |
| Fiber | 4 g |
🛒 Products used in this recipe
Extra Cod Loin Desalted — 900g
Gadus morhua from Iceland, artisanally desalted
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Conclusion
The Hermanos Torres-style rice with cod and cauliflower is comfort food elevated to haute cuisine. A complete, nutritious dish with flavors that enhance each other: the saltiness of the cod, the sweetness of the roasted cauliflower, and the depth of the long-cooked sofrito.
As always, the quality of the cod makes all the difference. Good artisanal desalted cod provides a clean flavor and a texture that flakes perfectly into the rice.
Try it with our Bacalalo desalted cod. Direct selection, refrigerated shipping in 24-48h.
About the author
Marc González Sáez — Founder of Bacalalo.com. Since 1990 at Mercat del Ninot in Barcelona, selecting the best seafood products. Expert in cod, anchovies, and gourmet preserves.
Frequently Asked Questions
Can I use regular rice instead of bomba?
Bomba or Calasparra rice is highly recommended because it absorbs more broth without overcooking. Regular round-grain rice overcooks easily and will become mushy. If you don't have bomba, use Carnaroli (risotto type) as an acceptable alternative.
Is it necessary to roast the cauliflower beforehand?
Yes, it's a key step in the Torres style. Roasting the cauliflower caramelizes its sugars and provides a completely different flavor than boiled cauliflower. If you add it raw to the rice, it will be soft and bland.
How much broth do I need per person?
The standard ratio for creamy rice is 3 parts broth to 1 part rice. For 4 people with 320g of rice, you'll need approximately 1 liter of broth. Always have a little extra hot broth in case it dries out prematurely.
Can it be made with salted cod?
Yes, but you'll need to desalt it beforehand for 48-72 hours, changing the water every 8-12 hours. At Bacalalo, we sell already desalted cod so you can skip this step.
Can I substitute cauliflower with broccoli?
Yes, broccoli works well but has a more intense flavor. Roast it for less time (12-15 minutes) because it darkens faster. The result will be different but equally delicious.
Is a paella pan or casserole better for this rice?
Both work. A paella pan is ideal if you want a thin layer of rice with socarrat (crispy bottom). A clay or cast iron casserole is better for a juicier creamy rice, which is the Torres style for this recipe.
Do the Torres Brothers use paprika in their rice dishes?
Yes, Pimentón de la Vera (sweet or bittersweet paprika) is a frequent ingredient in their rice dishes. It adds color, depth of flavor, and a smoky touch. The key is to add it off the heat and stir quickly to prevent it from burning.
Can this rice be reheated?
Creamy rice loses texture when reheated. If you have leftovers, the best option is to turn it into cod and rice croquettes (mix with egg and breadcrumbs) or a rice omelet.
