[LOW] 3 min
[MED] 3 min
[LOW] 20 min
[MED] 1 min + 1 min + 3 min
[EXT LOW] 10 min
REST 13 min
1 chicken thigh, cut into 1" pieces
100 g prosciutto, cut into 1" pieces
4 shrimp, shell-on, legs removed
8 mussels, scrubbed and debearded
1 whole squid, cleaned—body cut into ¼" rings and tentacles cut into small clusters
1 clove garlic, minced
½ medium onion, finely chopped
½ medium red bell pepper, cut into ½" pieces
1 medium tomato, cut into ½" pieces
50 ml white wine
1 bay leaf
½ teaspoon (0.3 g) saffron threads
1 teaspoon kosher salt
2 rice cups (360 ml) plain white rice, unrinsed
2 tablespoons olive oil, divided
½ lemon, juiced
Chopped fresh parsley
Add 1 tablespoon of olive oil and garlic into the pot and heat over [LOW] heat for about 3 minutes. Once fragrant, add in onion, chicken thigh and prosciutto and sauté over [MED] heat for about 3 minutes or until the onion is translucent.
Add in shrimp, mussels, bell pepper, tomato, white wine and bay leaf. Cover and simmer over [LOW] heat for 20 minutes. Once mussels open up, transfer ingredients to a sieve and separate ingredients from the soup. With the soup, make a 360 ml broth by adding water, saffron and salt. Set aside.
Without rinsing the pot, heat 1 tablespoon of olive oil over [MED] heat for a minute and add rice. Continue to sauté rice over [MED] heat for another minute or until the rice is translucent.
Add in the broth from Step 2 and bring to a boil. Level the rice and add squid on top. Cover and boil over [MED] heat for about 3 minutes.
Once steam starts to escape, switch to [EXT LOW] and continue to simmer for another 10 minutes. Add back ingredients from Step 2 and cover. Turn off heat and let it steam over residual heat for 13 minutes. Squeeze lemon to taste, garnish with chopped parsley and serve.
Let the rice cook in the flavorful broth of chicken, prosciutto and seafood, with added saffron for even greater flavor.
Prosciutto can be substituted with Spanish chorizo.
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