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Cook's Note: To roast bell peppers, arrange them on a baking sheet and broil, turning occasionally, until the skins are blackened.
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Transfer the peppers to a bowl, cover and let cool.
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Peel and seed the peppers.
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Preheat the oven to 400 degrees F. Butter a casserole dish with 2 tablespoons butter.
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Heat 2 tablespoons butter in a medium saucepan over medium heat.
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Add the pasta and toast until golden.
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Stir in the rice and saffron.
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Add 3 cups stock and bring to boil.
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Reduce the heat to a simmer, cover and cook until al dente, about 17 minutes.
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Add an extra 1/2 cup water if the liquid evaporates before the rice is tender.
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Meanwhile, season some flour with the paprika in a shallow dish.
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Sprinkle the chicken with salt and pepper, then dredge in the flour and shake off the excess.
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Heat 3 tablespoons EVOO in a large skillet or Dutch oven over medium-high heat.
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Add the chicken and cook until browned and crisp on both sides, 12 to 15 minutes.
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Transfer the chicken to a paper towel-lined plate to rest.
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Add 1 tablespoon EVOO to the skillet, then add the chorizo and cook until the fat begins to render, about 2 minutes.
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Add the garlic and onions and cook until soft, about 5 minutes.
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Deglaze with a splash of sherry, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon.
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Stir in the peas, thyme and roasted peppers and immediately remove from the heat.
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Slice the chicken and combine with the rice mixture and chorizo-pepper mixture.
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Transfer to the prepared casserole dish.
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Bake until heated through and the bottom is crisp, 30 to 40 minutes.
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Add a splash of stock, about 1/2 cup, if the top of the casserole dries out too much.
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Meanwhile, cover the fish with about 1/2 cup kosher salt and let stand for 10 minutes.
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Rinse and pat dry.
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Season some flour with seafood seasoning in a small dish.
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Lightly dredge the fish in the flour and shake off the excess.
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Heat the remaining 1 tablespoon EVOO in a skillet over medium-high heat.
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Add the fish and cook until firm and opaque, 5 to 6 minutes, turning once.
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Transfer the fish to a plate.
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Add the shrimp to the skillet and cook until pink, 4 to 5 minutes.
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Add the lemon juice and 1/2 cup sherry, then swirl in the remaining 1 tablespoon butter until melted.
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Add the parsley.
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Flake the fish into pieces.
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Top the casserole with the fish, shrimp and sherry sauce.
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Divide among plates.
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Cook's Notes: Always buy seafood within 24 hours of serving.
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Quick-salting cod with salt is a technique of NYC chef George Mendez.
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It gives the fish a firmer texture and more pronounced flavor.
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40
The casserole can be covered and refrigerated before baking for a make-ahead meal.
