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Coconut Water-Cod Paella: Chef Andrea Vicens Irresistible Recipe for BORN ROSÉ

Just saying its name makes our mouths water. Andrea Vicens drove us crazy with her recipes while she was on Masterchef. We didn’t miss a single episode! And now she’s winning us over with the delicious desserts she posts on her account @Fashion.Eats. We’re total fans! That’s why we couldn’t be more excited about this stylish chef setting out to create a set of exclusive, delicious recipes to pair with BORN ROSÉ.



The first one is a fun combination of the traditional cod flavor, known as bacalao here in Spain, and the exotic taste of coconut water. An enjoyable Mediterranean paella, perfect for sharing and enjoying with our ROSÉ. Run and pop a bottle in the fridge, before you tie your apron. It’s time to get started!



Paella de bacalao y agua de coco.




  • 2150 g bomba rice
  • ½ a big onion
  • 150 ml coconut water
  • ½ filet of fresh cod
  • ½ squid
  • 100 g sofrito tomato sauce
  • 300 g stock for paella (must contain sofrito)
  • 6 strands of saffron
  • 3 g sweet paprika
  • 50 ml AOVE oil
  • 1 ñora pepper
  • 1 avocado


Step by Step:


The day before, you have to prepare the black onion. To do this, you feather the onion and leave it to simmer very very slowly in a frying pan with a little bit of olive oil. Leave it to caramelize in its own sugars and then store it in the fridge.


To prepare the paella, put the oil in a frying pan and heat it over high heat (without letting it smoke). Add the sliced squid and cook. Push the squid to the edges of the pan and add the paprika and saffron in the middle. Leave them to toast for 5 seconds and then add the sofrito tomato sauce. Mix it in well and leave it to cook for 2-3 minutes. Add the black onion and then the rice. Mix everything together and leave the rice to cook for 2 more minutes.


Add the stock and the coconut water. Use the back of a spoon to spread the rice across the whole frying pan. Leave it to cook at medium heat for 5 minutes. Add the cod, cut into small cubes, and the ñora pepper, with a hole in the back of it. Reduce the heat to the lowest temperature and add the avocado, leaving it to cook for 7 more minutes. Once you’ve finished cooking, cover the pan with aluminum foil and let it rest for 10 minutes before serving.