Grains of luck
Chicken and rice with almonds
Prep Cook Serves 25 min 2 hr 4
1 chicken, breasts boned and cut into 3cm cubes; keep the rest for stock 1 onion, peeled and halved
2 carrots, chopped
1 tomato, halved
1 head garlic, halved
3 bay leaves
6 black peppercorns 1 tbsp sweet paprika 75ml white wine 1 handful parsley stalks 1.5 litres water
1 small pinch saffron 6 tbsp olive oil 1 onion, peeled and finely chopped
1 green pepper, deseeded and finely chopped
3 dried nora peppers, broken open, or 1 tsp sweet paprika
3 garlic cloves, peeled and finely chopped
2 tbsp finely chopped rosemary
2 tomatoes, chopped 100g whole almonds, toasted and chopped 250g calasparra rice 75ml white wine
Put the chicken carcass, legs and thighs in a large pot with the rest of the stock ingredients, apart from the saffron, and bring to a boil. Gently simmer for an hour. Remove from the heat, strain, then season. Add the saffron and infuse for 10 minutes. When cool enough to handle, pull the meat from the bones and shred into medium-sized pieces.
Heat two tablespoons of oil in a paella pan on From the American South to Indian and Scandinavia, rice is often eaten at New Year to being good fortune for the 12 months ahead a medium-high heat. Fry the breast meat until browned on all sides. Transfer to a bowl.
Wipe the pan, add the remaining oil and fry the onion and peppers for 15-20 minutes. Add the garlic and rosemary, and cook for a further five minutes. Add the tomatoes, almonds and rice. Turn the heat to medium-high, add the wine and a litre of the hot stock. Simmer for 10 minutes, until there’s just a little liquid above the rice. Spread the meat evenly over the rice, and push each piece under the stock. Turn the heat to low and cook for five more minutes, until there is just a little liquid left at the bottom. Turn off the heat, cover with foil, leave to rest for five minutes, then serve with lemon wedges.
Rice with hake and artichokes
Prep Cook Serves 25 min 1 hr 4
7 tbsp olive oil
2 large onions, peeled and finely chopped
2 green peppers, deseeded and finely chopped
2 globe artichokes, trimmed to the heart, sliced into thin wedges 6 garlic cloves, peeled and finely chopped
½ tsp fennel seeds 800ml fish stock
1 tsp saffron threads 250g calasparra rice 80ml white wine 1 small bunch flat-leaf parsley, roughly chopped
½ tsp sweet smoked paprika 400g hake fillets, cut into bite-sized pieces 225g piquillo peppers, torn into strips
Heat the oil in a paella pan over a medium-high heat and, when hot, add the onions, peppers and artichokes, and cook for 15-20 minutes, stirring occasionally. Turn down the heat to medium, add the garlic and fennel seeds, and cook for a further two minutes, until the garlic and onions have some colour and the artichokes are tender.
Meanwhile, bring the stock to a boil, add the saffron and infuse for 10 minutes off the heat.
Add the rice to the vegetable pan and stir for a minute. Turn the heat up to medium-high, add the wine, stock, half the parsley and the paprika, and season. Don’t stir the rice after this, because it affects the channels of stock, which allow the rice to cook evenly. Simmer for 10 minutes, until there is just a little liquid left above the rice.
Spread the hake out evenly over the rice, along with its juices. Push each piece of hake under the stock. Gently shake the pan to prevent sticking, then turn down the heat to mediumlow. Cook for five more minutes, until there is just a little liquid left at the bottom of the rice.
Turn off the heat and cover the pan tightly with foil. Let the rice sit for three to five minutes before serving. Decorate with strips of piquillo pepper, the rest of the parsley and the lemon. We serve this with salad and a lemony aioli.
Samantha Clark is a chef and cofounder of Moro and Morito restaurants