Make-Ahead Paella Casserole

Photo: Make-Ahead Paella Casserole

TOTAL TIME: 1 hr 20 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 3 to 4 cloves garlic, chopped
  • 1 onion, chopped
  • 1/2 cup plus a splash dry sherry
  • 1 cup frozen peas, thawed
  • 2 tablespoons chopped fresh thyme
  • 2 roasted red bell peppers, chopped
  • One 1-pound, thick center-cut fillet sustainable cod or black cod
  • Seafood seasoning, such as Old Bay
  • 1 pound large shrimp, peeled and deveined
  • 1 lemon
  • 1/2 cup roughly chopped fresh flat-leaf parsley
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Directions

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

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4

Newest Ratings and Reviews

Read all 4 reviews

  • on June 16, 2012

    Flag

    Make sure you use SPANISH CHRIOZO not Mexican - a big difference.

    people found this review Helpful.
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  • on May 01, 2012

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    This dish is a great potluck dish, also. My family loved it and it will become one of our favorite dishes. Great flavor.

    people found this review Helpful.
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  • on January 26, 2012

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    My family loved this casserole. I used half the chorizo called for in the recipe and thought the little bit of spicy flavor was perfect with the saffron rice. It does make a ton of food...perfect for a potluck or, like for our family, it makes great lunch leftovers that reheat well. I will make this again.

    people found this review Helpful.
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