Fat Rice

Ingredients for Fat Rice

• 2 garlic cloves, finely chopped

• 2 tablespoons fresh lemon juice

• 1 tablespoon smoked paprika

• 2 teaspoons curry powder

• 2 teaspoons ground turmeric

• 6 skin-on, bone-in chicken thighs (about 1.4kg )

• 120ml golden raisins

• 2 tablespoons Sherry vinegar or red wine vinegar

• 2 tablespoons olive oil

• 2 red peppers, thinly sliced

• 1 large onion, thinly sliced

• Kosher salt

• 4 garlic cloves, finely chopped

• 1 tablespoon tomato paste

• 1 teaspoon (or more) Sherry vinegar or red wine vinegar

• 1/2 teaspoons smoked paprika

• Freshly ground black pepper

• Kosher salt, freshly ground pepper

• 60ml olive oil, divided

• 60g cured Spanish chorizo, thinly sliced

• 850ml low-sodium chicken broth

• 475ml jasmine rice, rinsed

• 110g Chinese sausage or andouille sausage, thinly sliced

• 2 garlic cloves, finely chopped

• 1 tablespoon fermented black beans (optional)

• 1 tablespoon finely chopped fresh coriander stems

• 1 tablespoon finely chopped pickled chillies (such as serrano or jalapeño)

• 6 large head-on prawns

• 450g Manila clams, scrubbed

• 120ml dry white wine

• Kosher salt

• 2 tablespoons gochugaru (coarse Korean red pepper powder)

• 1/2 teaspoons cayenne pepper

• 1/2 teaspoons kosher salt

• 2 lemons, quartered, seeds removed

• Halved hard-boiled eggs, oil-cured black olives, green Spanish olives, pickled chillies (such as serrano or jalapeño), pickled sweet peppers (such as Peppadew or cherry), and thinly sliced spring onions (for serving)

• Gochugaru and fermented black beans can be found at Asian markets.

Whisk garlic, lemon juice, paprika, curry powder, and turmeric in a medium bowl; add chicken and toss to coat. Cover and chill at least 6 hours.

DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.

Bring raisins, vinegar, and 2 tablespoons water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until liquid evaporates, 8-10 minutes.

DO AHEAD: Raisins can be prepared 3 days ahead. Let cool, then cover and chill.

Heat oil in a large skillet over medium heat. Add peppers and onion; season with salt. Cook, stirring often, until softened, 8-10 minutes. Reduce heat to low and cook, stirring occasionally, until vegetables are caramelized, 45-60 minutes.

Add garlic and tomato paste to skillet and continue to cook, stirring occasionally, until tomato paste begins to darken, 10-15 minutes longer. Mix in vinegar and paprika; season with salt and pepper.

DO AHEAD: Soffritto can be made 3 days ahead. Let cool, then cover and chill.

Remove chicken from marinade; season with salt and pepper. 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 can remove bones at this point, if desired.)

Reduce heat to medium. Add chorizo to pot and cook, stirring often, until crisp, about 2 minutes; transfer to a small bowl.

Add soffritto to pot and cook, stirring constantly, until sizzling, about 1 minute. Add broth, scraping up any browned bits; season with salt (salting liquid adequately here is important for flavorful rice). 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. Drizzle remaining 2 tablespoons oil around edges of pot and cook, undisturbed, until underside of rice is crunchy, about 5 minutes longer.

While rice is cooking, mix garlic, fermented beans, if using, coriander stems, and chillies in a small bowl. Peel prawns, leaving heads and tails on. Devein, stuff cut side with garlic mixture, and set aside.

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.

Reduce heat to medium-low. Lightly season prawns with salt and cook in same skillet until opaque in the centres, about 2 minutes per side. Transfer prawns to bowl with clams; pour pan juices into a small bowl.

DO AHEAD: Prawns can be stuffed 1 hour ahead. Cover and chill.

Mix gochugaru, cayenne, and salt in a small bowl. Dip cut sides of lemon wedges into seasoning mix.

Top rice with prawns and clams and drizzle with reserved pan juices. Top with lemon wedges, eggs, olives, pickled chillies and peppers, and spring onions.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.