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Ingredients

• 5 tablespoons butter, softened, divided
• 1/2 cup broken thin spaghetti or orzo pasta
• 1 1/2 cups long grain white rice
• A generous pinch of saffron threads
• 3-3 1/2 cups chicken stock, divided
• 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 extra virgin olive oil (EVOO), divided
• 8 ounces Spanish chorizo, chopped
• 3-4 cloves garlic, chopped
• 1 onion, chopped
• 1/2 cup plus a splash of dry sherry
• 1 cup frozen peas, thawed
• 2 tablespoons fresh thyme, chopped
• 2 roasted red bell peppers, chopped
• 1 thick center-cut fillet sustainable cod or black cod (1 pound)
• Seafood seasoning, such as Old Bay
• 1 pound large shrimp, peeled and deveined
• 1 lemon
• 1/2 cup fresh flat leaf parsley, roughly chopped

Description

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Rachael Ray