Need From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
1
Whisk garlic, lemon juice, paprika, curry powder, and turmericin a medium bowl; add chicken and toss to coat. Cover and chill at least 6 hours.
Ingredients you will need
Curry Powder
Lemon Juice
Whole Chicken
Paprika
Garlic
Equipment you will use
Whisk
Bowl
2
DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.
Ingredients you will need
Whole Chicken
1
Bring raisins, vinegar, and 2 tablespoons water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, untilliquid evaporates, 8-10 minutes.
Ingredients you will need
Raisins
Vinegar
Water
Equipment you will use
Sauce Pan
2
DO AHEAD: Raisins can be prepared 3 days ahead.
Ingredients you will need
Raisins
3
Let cool, then cover and chill.
1
Heat oil in a large skillet over medium heat.
Ingredients you will need
Cooking Oil
Equipment you will use
Frying Pan
2
Add bell peppers and onion; season with salt. Cook, stirring often, until softened, 8-10 minutes. Reduce heat to low and cook, stirring occasionally, untilvegetables are caramelized, 45-60 minutes.
Ingredients you will need
Bell Pepper
Onion
Salt
3
Add garlic and tomato paste to skillet and continue to cook, stirring occasionally, until tomato paste begins to darken, 10-15 minutes longer.
Ingredients you will need
Tomato Paste
Garlic
Equipment you will use
Frying Pan
4
Mix in vinegar and paprika; season with salt and pepper.
Ingredients you will need
Salt And Pepper
Paprika
Vinegar
5
DO AHEAD: Soffritto can be made 3 days ahead.
6
Let cool, then cover and chill.
1
Remove chicken from marinade; season with salt and pepper.
Ingredients you will need
Salt And Pepper
Marinade
Whole Chicken
2
Heat 2 tablespoons oil in a heavy 5-6-quart pot with a lid over medium-high heat. Cook chicken, skin side down, until skin is brown and crisp, 10-12 minutes; transfer to a plate. (You canremove bones at this point, if desired.)
Ingredients you will need
Whole Chicken
Cooking Oil
Equipment you will use
Pot
3
Reduce heat to medium.
4
Add chorizo to pot and cook, stirring often, until crisp, about 2 minutes; transfer to a small bowl.
Ingredients you will need
Chorizo
Equipment you will use
Bowl
Pot
5
Add soffritto to pot and cook, stirring constantly, until sizzling, about 1 minute.
Equipment you will use
Pot
6
Add broth, scraping up any browned bits; season with salt (salting liquid adequately here is important for flavorful rice).
Ingredients you will need
Broth
Rice
Salt
7
Add rice, sausage, chorizo, and raisins. Stir and bring to a boil. Reduce heat, arrange chicken on top, cover pot, and simmer gently, until rice is tender, 20-25 minutes. Uncover; increase heat to medium-high.
Ingredients you will need
Whole Chicken
Chorizo
Raisins
Sausage
Rice
Equipment you will use
Pot
8
Drizzle remaining 2 tablespoons oil around edges of pot and cook, undisturbed, until underside of rice is crunchy, about 5 minutes longer.
Ingredients you will need
Rice
Cooking Oil
Equipment you will use
Pot
1
While rice is cooking, mix garlic, fermented beans, if using, cilantro stems, and chiles in a small bowl. Peel prawns, leaving heads and tails on. Devein, stuff cut side with garlic mixture, and set aside.
Ingredients you will need
Cilantro
Chili Pepper
Garlic
Shrimp
Beans
Rice
Equipment you will use
Bowl
2
Combine clams and wine in a large skillet, cover, and cook over high heat, stirring often, until clams open (discard any that do not open), about 5 minutes. Using a slotted spoon, transfer clams to a large bowl.
Ingredients you will need
Clams
Wine
Equipment you will use
Slotted Spoon
Frying Pan
Bowl
3
Reduce heat to medium-low. Lightly season prawns with salt and cook in same skillet until opaque in the centers, about 2 minutes per side.
Ingredients you will need
Shrimp
Salt
Equipment you will use
Frying Pan
4
Transfer prawns to bowl with clams; pour pan juices into a small bowl.
Ingredients you will need
Shrimp
Clams
Equipment you will use
Bowl
Frying Pan
5
DO AHEAD: Prawns can be stuffed 1 hour ahead. Cover and chill.
Ingredients you will need
Shrimp
1
Mix gochugaru, cayenne, and salt in a small bowl. Dip cut sides of lemon wedges into seasoning mix.
Ingredients you will need
Seasoning Mix
Lemon Wedge
Ground Cayenne Pepper
Salt
Dip
Equipment you will use
Bowl
2
Top rice with prawns and clams and drizzle with reserved pan juices. Top with lemon wedges, eggs, olives, pickled chiles and peppers, and scallions.
Ingredients you will need
Lemon Wedge
Green Onions
Peppers
Chili Pepper
Olives
Shrimp
Clams
Egg
Rice
Equipment you will use
Frying Pan
3
A Doable Feast
4
Pulling off this centerpiece-worthy dish is a matter of knowing when to get serious (hint: prep!) and when to chill. Here's our approach.Strategize
5
Most of this dish can be made in advance: Plump the raisins and caramelize the soffritto up to three days ahead. Marinate the chicken thighs and scrub the clams the day before. After that, everything except the shellfish, which should becooked just before you eat, comes together in a single pot.Improvise
Ingredients you will need
Chicken Thighs
Shellfish
Raisins
Clams
Equipment you will use
Pot
6
There's no one way to make arroz gordo. Fat Rice's recipe uses chef Abraham Conlon's favoriteingredients, but if they're not yours, change them up. Can't find head-on prawns? Use regular shrimp andskip the stuffing. Clams not pristine? Move on: It's more important to use the best ingredients.Attack
Ingredients you will need
Stuffing
Shrimp
Clams
Rice
7
Set the pot of Fat Rice on the table and let guests dig in: This is not a dish for shy eaters, as you'll see when everybody starts tackling the shellfish on top. The best part—scraping away the dark, crisped patches of rice from the bottom of the pot—is saved for last.