Paella in the oven

Ingredients:

• 1.5 cups long-grain white rice
• 0.5 cups broken thin spaghetti or orzo pasta
• 4 skinless, boneless chicken thighs, trim off excess fat
• 220 g Spanish chorizo, cut into pieces
• 1 fillet (450 g) of organic cod
• 450 g large shrimp, peeled and deveined
• 70 g softened butter + 10 g for frying
• A generous pinch of saffron
• 1.5 tsp smoked sweet paprika
• 3 – 3.5 cups chicken broth
• 5 tbsp. l. olive oil
• 3 - 4 cloves garlic, chopped
• 1 onion, chopped
• 0.5 cups dry sherry + a little more
• 1 cup frozen green peas, thawed
• 2 roasted red peppers, chopped
• 2 tbsp chopped fresh thyme
• Seafood seasoning, such as Old Bay
• Instant flour, such as Wondra, for work
• 1 lemon
• 0.5 cup coarsely chopped fresh parsley

Preparation:

1. Preheat oven to 200°C. Grease a baking dish with half of the butter.
2. In a medium saucepan, heat the remaining butter over medium heat. Add the pasta and fry until golden brown. Add the rice and saffron. Add 3 cups of broth and bring to a boil. Reduce the heat, cover, and simmer until al dente, about 17 minutes. Add another 1/2 cup of water if the liquid evaporates before the rice is tender.
3. Meanwhile, in a shallow bowl, combine the flour with a pinch of paprika. Season the chicken with salt and black pepper, then dredge it in the flour and shake off any excess. Heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and crispy on both sides, 12-15 minutes. Transfer the chicken to a paper towel-lined plate to rest.
4. Place the bell peppers on a baking sheet and grill, turning occasionally, until the skins are blackened. Transfer the peppers to a bowl, cover, and let the skins steam. Peel, seed, and chop the peppers.
5. Drizzle another 1 tablespoon of olive oil into the pan, then add the chorizo ​​and cook until the fat begins to render, about 2 minutes. Add the garlic and onion and cook until the onion is soft, about 5 minutes. Deglaze the pan with a little sherry, stirring with a wooden spoon and scraping up any browned bits from the bottom of the pan. Stir in the green peas, thyme, and roasted peppers and immediately remove from the heat.
6. Slice the chicken thighs and mix with the rice and sausage mixture. Transfer to the prepared baking dish. Bake until the paella is heated through and browned on the bottom, 30-40 minutes. Add a little broth, about 1/2 cup, if the paella is too dry.
   
   

   Chef's Note

   
   Paella can be covered and refrigerated before baking to prepare again the next day.
7. Meanwhile, sprinkle the fish with about 1/2 cup of coarse salt and let it rest for 10 minutes. Rinse and pat dry with paper towels. In a shallow dish, mix a little flour with seafood seasoning to taste. Lightly coat the fish in the flour and shake off any excess. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the fish and cook until firm and opaque, 5-6 minutes, turning once. Transfer the fish to a plate.
8. Add the shrimp to the pan and cook until pink, 4-5 minutes. Add the lemon juice and 1/2 cup sherry, then stir in the remaining 10g butter until melted. Add the parsley. Cut the fish into pieces. Arrange the fish and shrimp on the paella and drizzle with sherry sauce. Divide among plates.
   
   

   Chef's Note

   
   Quick-curing cod is a technique developed by New York chef George Mendez. This technique results in a firmer, more flavorful fish.