Arroz de ayuno is a traditional rice dish originating from the Castilla-La Mancha region. The dish is usually prepared with a combination of rice, peas, bell peppers, artichokes, salt cod, tomatoes, garlic, lemon, olive oil, and salt. It’s usually prepared on Fridays and during Lent as a fasting dish.

The artichoke quarters are dipped in lemon water, drained, and dried. The salt cod is rinsed and dried. The tomatoes and garlic are sautéed in olive oil with the artichokes, bell peppers, and salt cod while stirring constantly. The rice is added to the paella pan along with boiling water, the peas are scattered on top, and the dish is cooked until the rice becomes tender.