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
1 cup frozen peas, thawed
2 tablespoons chopped fresh thyme
2 roasted red bell peppers, chopped (see Cook's Note)
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
1/2 cup roughly chopped fresh flat-leaf parsley
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. 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.
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