Cut the chorizo, chicken and shrimp into about ½-inch or smaller pieces for this simplified version of paella. The taste is much more compact, as you get a piece of each ingredient in every bite. It also cuts down on the cooking time.

Servings: 4

Ready In: 55 minutes

Paella:

½ teaspoon saffron

2¼ cups warm chicken stock

2 tablespoons olive oil

1 chorizo sausage, chopped (about ¾ cup)

7 ounces (200 grams) boneless, skinless chicken thighs, chopped

1 teaspoon chopped garlic

½ cup chopped onion

1 cup chopped canned or fresh tomatoes

½ teaspoon hot smoked Spanish paprika

¾ cup Spanish medium-grain rice or Italian Arborio

1 cup chopped raw shrimp

2 tablespoons chopped parsley

Salt and freshly ground pepper

Halibut:

4 6-ounce (175 g) halibut fillets

Salt and freshly ground pepper

1 teaspoon mild smoked Spanish paprika

2 tablespoons olive oil

Preheat oven to 450 F.

Crumble saffron into warm chicken stock and set aside to soften.

Heat oil in a large skillet over high heat. Add chorizo and chicken and fry for 2 minutes or until chicken is no longer pink.

Add garlic, onions, tomatoes and paprika. Reduce heat to medium and cook for 5 minutes or until vegetables are softened and juices are thick.

Stir in rice and add 2 cups of saffron stock. Bring to boil again. Reduce heat to low and let liquid simmer gently until rice is nearly cooked, about 15 minutes. Stir in shrimp and extra stock if the rice seems too dry. Cover and cook 5 minutes longer or until rice is tender, shrimp are cooked and sauce has practically cooked away.

While rice is cooking, season halibut with salt, pepper and paprika. Drizzle with oil and place in a baking dish, skin-side down, roast for 10 to 12 minutes or until white juices appear and fish is cooked through.

Stir parsley into paella and season with salt and pepper to taste. Serve halibut with paella.