This is what we had for dinner last night, and it was surprisingly quick and easy – a great weeknight meal. It’s a Spanish classic, as I’m sure you already know, and the meat can be replaced with 1 lb shrimp for a seafood version, or 1-1/2 lbs ripe tomatoes, cored and cut into thick wedges, for a vegetarian version.
Ingredients: 3-1/2 cups stock or water; pinch saffron threads; 3 tbsp olive oil; 2 bone-in, skin-on chicken thighs; 2 tbsp chopped garlic; 1 medium onion, chopped; 8 oz Spanish chorizo or other cooked or smoked sausage; 2 tsp smoked paprika; 1/2 cup dry white wine; 1/2 cup tomato puree; 2 cups short-grain rice, such as Arborio; chopped fresh parsley for garnish
1. Heat the oven to 450 F. Warm the stock with the saffron in a small saucepan. Put the oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Cook the chicken until deeply browned on both sides, then add the onion and garlic and cook till soft. Add the chorizo, paprika, wine, and tomato puree; bring to a boil and cook for 5 minutes, stirring occasionally.
2. Add the rice, scattering it in the pan as evenly as possible, and cook, stirring occasionally, until it’s shiny, another minute or two. Carefully add the warm stock and stir until just combined.
3. Put the pan in the oven and bake, undisturbed, for 15 minutes. Check to see if the rice is dry and just tender. If not, return the pan to the oven for 5 minutes. If the rice looks too dry at this point, but still isn’t quite done, add a small amount of stock or water. When the rice is ready, turn off the oven and let it it for at least 5 and up to 15 minutes.
4. Remove the pan from the oven and sprinkle with parsley. If you like, put the pan over high heat for a few minutes to develop a bit of a bottom crust before serving.
[From “How to Cook Everything” by Mark Bittman]