Saffron-stained rice, cooked wide and shallow so the edges catch and crisp while the middle stays loose and yielding.
- Saffron rice, the grains kept separate and bright.
- Organic chicken, poached in the same pan.
- Organic shrimp and Spanish mussels, added late.
- Cutter fish and vongole, folded through.
- Chariza, sliced thin and scattered over the top.
Everything goes into one wide pan in stages — rice first, then the chicken, then the shellfish at the end so nothing turns rubbery. The chariza is the only thing that isn't traditional, and it's there because the kitchen likes what its smoke does to the saffron. Order it for the table and let people fight over the crust.
Contains: shellfish, fish. May contain: traces of gluten.
