Paella Gnocchi | James Beard Foundation

Ingredients

• 1 1/4 pounds Yukon gold potatoes
• 2 tablespoons water
• 2 teaspoons saffron
• 2 1/2 ounces ricotta cheese
• 1 egg
• 1/2 cup semolina flour
• 1 tablespoon all-purpose flour
• Kosher salt
• black pepper
• 1/4 cup pure olive oil
• 1/4 cup peeled garlic cloves
• 3/4 teaspoon sweet smoked paprika
• 2 cups chopped Roma tomatoes
• 3 cups chicken stock
• 1/4 cup diced red bell pepper
• 1/4 cup diced yellow bell pepper
• Canola oil, as needed
• 1/2 tablespoon chopped garlic
• 1 pound skinless white chicken meat (kept cold)
• 6 ounces fatback (skinned, kept cold)
• Zest of 1 orange
• 1 tablespoon chopped parsley
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup raw jasmine rice
• 1 cup canola oil, or as needed
• 24 PEI (Prince Edward Island, Nova Scotia) mussels
• 16 MSC certified Skull Island prawns
• 40 chicken sausage meatballs
• 2 cups East Cost Longfin Squid calamari tubes and tentacles, sliced into rings
• 8 large marinated artichoke hearts, thinly sliced (4 to 5 slices per person)
• 1 1/2 cups grape tomatoes, sliced in half along the meridian (about 10 halves per person)
• 2 tablespoons chopped flatleaf parsley