| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 5 tablespoons butter, softened
- 1/2 cup broken thin spaghetti or orzo pasta
- 1 1/2 cups long-grain white rice
- Generous pinch saffron threads
- 3 to 3 1/2 cups chicken stock
- All-purpose flour or instant flour, such as Wondra, for dredging
- 1 1/2 teaspoons smoked sweet paprika
- 4 boneless, skinless chicken thighs, trimmed of excess fat
- Kosher salt and freshly ground pepper
- 5 tablespoons EVOO
- 8 ounces Spanish chorizo, chopped
- 3 to 4 cloves garlic, chopped
- 1 onion, chopped
- 1/2 cup plus a splash dry sherry
- One 1-pound, thick center-cut fillet sustainable cod or black cod
- 1 cup frozen peas, thawed
- 2 tablespoons chopped fresh thyme
- 2 roasted red bell peppers, chopped
- Seafood seasoning, such as Old Bay
- 1 pound large shrimp, peeled and deveined
- 1 lemon
- 1/2 cup roughly chopped fresh flat-leaf parsley
Instructions
- Cook’s Note: To roast bell peppers, arrange them on a baking sheet and broil, turning occasionally, until the skins are blackened. Transfer the peppers to a bowl, cover and let cool. Peel and seed the peppers. Preheat the oven to 400 degrees F. Butter a casserole dish with 2 tablespoons butter. Heat 2 tablespoons butter in a medium saucepan over medium heat. Add the pasta and toast until golden. Stir in the rice and saffron. Add 3 cups stock and bring to boil. Reduce the heat to a simmer, cover and cook until al dente, about 17 minutes. Add an extra 1/2 cup water if the liquid evaporates before the rice is tender. Meanwhile, season some flour with the paprika in a shallow dish. Sprinkle the chicken with salt and pepper, then dredge in the flour and shake off the excess. Heat 3 tablespoons EVOO in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and crisp on both sides, 12 to 15 minutes. Transfer the chicken to a paper towel-lined plate to rest. Add 1 tablespoon EVOO to the skillet, then add the chorizo and cook until the fat begins to render, about 2 minutes. Add the garlic and onions and cook until soft, about 5 minutes. Deglaze with a splash of sherry, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Stir in the peas, thyme and roasted peppers and immediately remove from the heat. Slice the chicken and combine with the rice mixture and chorizo-pepper mixture. Transfer to the prepared casserole dish. Bake until heated through and the bottom is crisp, 30 to 40 minutes. Add a splash of stock, about 1/2 cup, if the top of the casserole dries out too much. Meanwhile, cover the fish with about 1/2 cup kosher salt and let stand for 10 minutes. Rinse and pat dry. Season some flour with seafood seasoning in a small dish. Lightly dredge the fish in the flour and shake off the excess. Heat the remaining 1 tablespoon EVOO in a skillet over medium-high heat. Add the fish and cook until firm and opaque, 5 to 6 minutes, turning once. Transfer the fish to a plate. Add the shrimp to the skillet and cook until pink, 4 to 5 minutes. Add the lemon juice and 1/2 cup sherry, then swirl in the remaining 1 tablespoon butter until melted. Add the parsley. Flake the fish into pieces. Top the casserole with the fish, shrimp and sherry sauce. Divide among plates. Cook’s Notes: Always buy seafood within 24 hours of serving. Quick-salting cod with salt is a technique of NYC chef George Mendez. It gives the fish a firmer texture and more pronounced flavor. The casserole can be covered and refrigerated before baking for a make-ahead meal.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1439 |
| Total Fat | 66 g |
| Saturated Fat | 23 g |
| Carbohydrates | 104 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 101 g |
| Cholesterol | 483 mg |
| Sodium | 2086 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1439 |
| Total Fat | 66 g |
| Saturated Fat | 23 g |
| Carbohydrates | 104 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 101 g |
| Cholesterol | 483 mg |
| Sodium | 2086 mg |
Reviews
The rice and lightly browned pasta is half of a batch of rice Pilaf. I didn’t know the Spanish made Paella this way.
That being said I’d like this a lot.
That being said I’d like this a lot.
When I lived in Spain… Paella was made in huge pan’s similiar to wok’s. The rice used is a specific grain grown in Spain called Bomba. It is a round short grain rice. Saffron and Tumeric are the only spices to make the rice that bright tasty, yellow color. Chicken or Vegetable stock was used along with chopped onion, celery, minced garlic and sometime’s minced carrots . Pieces of Chicken, Spanish Chorizo, Crab or Lobster, Shrimp, Squid or Octopus and Mussel’s were also in the paella. Fresh Peas are added to the end.
Good if you make it right.
Naming this dish Paella does not make it to be one. Sorry, this is just a potpourri of ingredients thrown together, many of them don’t bind together on the same plate, let along on the same frying pan
The amount of ingredients doesn’t bother me. I had sherry and saffron at home. I’m glad this recipe gave me an excuse to use them up. Don’t be afraid. Just go for it. This recipe is a crowd pleaser!
Very good. Be sure to rinse your rice until the water runs clear before sautéing. That will help keep it fluffy. Also, if you can’t justify the cost of saffron, substitute a couple pinches of anatto, available in the Latino spice section of most supermarkets.
Way too many ingredients!
Wonderful harty and tasty recipe. Ingredients work very well together especially choice of fish used. Found a tip found on the Cooking Channel re using Spanish Chorizo instead of Mexican to make all the difference. Thanks daytonpeaches for your great tip on using a bag of Mexican yellow rice with saffron. Kudos to you
Saffron is really expensive so instead, I bought a bag of yellow Mexican rice with saffron in it. It was delicious!