1 cup (200 g) white rice, uncooked
½ lb (200 g) chicken thigh, cut into 1” pieces
½ teaspoon kosher salt
½ teaspoon ground paprika
¼ teaspoon cayenne pepper
½ clove garlic, grated
5 shrimp, shell-on, legs removed
5 to 8 mussels, scrubbed and debearded
½ teaspoon saffron threads
½ teaspoon kosher salt
1 whole squid, cleaned–body cut into ¼” rings and tentacles cut into small clusters
1 oz (30 g) prosciutto or Spanish chorizo
½ medium onion, finely chopped
1 tablespoon tomato paste
2 tablespoons olive oil, divided
Chopped fresh parsley
½ lemon, cut into wedges
Season chicken by rubbing in Spice Rub and set aside for at least an hour. Remove shrimp head, bake shrimp head in a toaster oven and devein.
In a medium pot, add ⅞ cup (200 ml) water and shrimp heads from Step 1 and bring to a boil over medium heat. Once water boils, skim any foam from the surface, simmer over low heat for about 3 minutes. Add in mussels and boil for another minute. Once mussels open up, transfer ingredients to a sieve and separate ingredients from the soup. With the soup, make about 1 cup (220 ml) broth by adding water, saffron and salt. Set aside for about 15 minutes.
Preheat the pan over medium-high heat for about 30 seconds. Add in 1 tablespoon of olive oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, add shrimp and squid in the pan. Sauté quickly and remove from the pan.
In the same pan, add remaining 1 tablespoon of oil and spread evenly. Sear the chicken skin-side down, turn down to medium heat and add prosciutto and onion. Sauté for about 1 minute. Once the onion is translucent, add rice and sauté for another minute. Add in tomato paste, lightly stir and sauté rice for about 30 more seconds.
Add the broth from Step 2 into the pan. Bring to a boil, stirring frequently. Level the rice and add shrimp and squid from Step 3 on top. Cover with lid and cook over low heat for about 3 minutes. Once steam starts to escape, turn down to very low heat and simmer for another 10 minutes.
Turn off heat and add back mussels from Step 2. Cover and turn up to medium heat for about 30 seconds (to make crispy rice on the bottom). Turn off heat and let steam over residual heat for about 10 minutes. Garnish with lemon and chopped parsley and serve.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.