MAKE AHEAD PAELLA RECIPES

Steps:

• "Scrub clams and mussels under cold running water; cut of f any hairy beards from mussels, Discard any clams or mussels that do not close when tapped. Refrigerate mussels until needed. Steam clams over boiling water until shells open (about 5 minutes); reserve cooking liquid and discard any that don't open. Refrigerate until needed. Remove skin from chicken breast; cut into bite-size pieces. In large non-stick skillet, heat oil over medium-high heat and brown chicken. Transfer chicken to paella pan or large shallow casserole. Add sausage to skillet and cook; remover from skillet and cut into 1/4 inch thick slices; add to pan with chicken. In same skillet, cook garlic for 1 minute; stir in rice. Add clam cooking liquid, tomatoes, green pepper, bay leaf, saffron, turmeric, pepper and cayenne. Bring to a boil. Reduce heat and simmer for 15 minutes. Pour over chicken. Recipe can be prepared ahead to this point, covered and refrigerated for up to 1 day. Return all ingredients to room temperature before continuing with recipe. Add mussels and bake covered, in 425F oven for 20 minutes. Stir in shrimps, clams and peas; bake for 15 minutes or until heated through and mussels open ( discard any mussels that don't open)."

Steps:

• Preheat the oven to 400 degrees F. Butter a casserole dish with 2 tablespoons butter. 
• Heat 2 tablespoons butter in a medium saucepan over medium heat. Add the pasta and toast until golden. Stir in the rice and saffron. Add 3 cups stock and bring to boil. Reduce the heat to a simmer, cover and cook until al dente, about 17 minutes. Add an extra 1/2 cup water if the liquid evaporates before the rice is tender. 
• Meanwhile, season some flour with the paprika in a shallow dish. Sprinkle the chicken with salt and pepper, then dredge in the flour and shake off the excess. Heat 3 tablespoons EVOO in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and crisp on both sides, 12 to 15 minutes. Transfer the chicken to a paper towel-lined plate to rest. 
• Add 1 tablespoon EVOO to the skillet, then add the chorizo and cook until the fat begins to render, about 2 minutes. Add the garlic and onions and cook until soft, about 5 minutes. Deglaze with a splash of sherry, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Stir in the peas, thyme and roasted peppers and immediately remove from the heat. 
• Slice the chicken and combine with the rice mixture and chorizo-pepper mixture. Transfer to the prepared casserole dish. Bake until heated through and the bottom is crisp, 30 to 40 minutes. Add a splash of stock, about 1/2 cup, if the top of the casserole dries out too much. 
• Meanwhile, cover the fish with about 1/2 cup kosher salt and let stand for 10 minutes. Rinse and pat dry. Season some flour with seafood seasoning in a small dish. Lightly dredge the fish in the flour and shake off the excess. Heat the remaining 1 tablespoon EVOO in a skillet over medium-high heat. Add the fish and cook until firm and opaque, 5 to 6 minutes, turning once. Transfer the fish to a plate. Add the shrimp to the skillet and cook until pink, 4 to 5 minutes. Add the lemon juice and 1/2 cup sherry, then swirl in the remaining 1 tablespoon butter until melted. Add the parsley. 
• Flake the fish into pieces. Top the casserole with the fish, shrimp and sherry sauce. Divide among plates.