Paella has always been one of those dishes that feels like a celebration in a pan. It’s vibrant, packed with flavors, and brings a bit of Spanish flair to your table. This Cast Iron Paella recipe is a fantastic way to bring that spirit into your home kitchen, especially when you’re craving something hearty and comforting.
I first fell in love with paella during a summer trip to Barcelona. My friends and I found a small, bustling restaurant near the beach, and we ordered their house paella. Watching the waiter bring that enormous, steaming pan to our table was almost as satisfying as eating the dish itself. The aroma was intoxicating – a blend of saffron, seafood, and smoked paprika. We devoured it, every grain of rice infused with the flavors of the sea and the smoky chorizo.
Back home, I wanted to recreate that magic but with a bit of a twist. Using a cast iron skillet is a great way to get that perfect socarrat, the crispy layer of rice at the bottom of the pan that’s a hallmark of great paella. Plus, it’s versatile and can go from stovetop to oven seamlessly, which is perfect for this recipe.
One of the joys of cooking paella is its adaptability. While this version sticks to a classic combination of shrimp, mussels, and chorizo, you can easily tweak it based on your preferences or what’s available. For instance, you might swap out mussels for clams, or add in some chicken thighs for extra protein. If you’re a fan of vegetables, consider adding red bell peppers or artichoke hearts. The saffron gives the dish its signature golden color and unique flavor, but if it’s not something you have on hand, a bit of turmeric can also work in a pinch.
For me, the lemon juice and parsley added at the end are non-negotiable. They bring a fresh, zesty brightness that balances the richness of the dish. This Cast Iron Paella is not only a treat for the taste buds but also a visually stunning dish that’s sure to impress your family and friends. Whether it’s a special occasion or a weeknight dinner, this recipe is bound to become a favorite.
Making Cast Iron Paella
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Ingredients
- 3 cups chicken broth
- A pinch of saffron strands
- ½ pound large shrimp, peeled and deveined
- 2 teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 ½ cups sliced hard chorizo
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 ½ cups arborio rice
- 1 can (14 ½ oz) diced tomatoes, drained
- ½ pound mussels, cleaned and beards removed
- ½ cup frozen peas, thawed
- Juice from ½ lemon
- ¼ cup fresh parsley leaves, finely chopped
Directions
- Microwave the chicken broth in a microwave-safe container on high for 3 minutes until hot. Mix in the saffron strands and set aside.
- Pat the shrimp dry with paper towels. Season both sides with 1 teaspoon of salt and the black pepper, then set aside.
- Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Add the chorizo and cook, stirring occasionally, until browned, about 3 minutes.
- Add the onion to the skillet and cook until soft, about 3 minutes. Stir in the garlic and smoked paprika, cooking until fragrant, about 30 seconds.
- Add the arborio rice and stir for about 1 minute until lightly toasted. Stir in the diced tomatoes and prepared chicken broth. Mix well and reduce the heat to low.
- Cover the pan with a lid and cook without stirring for 15 minutes until the rice is al dente.
- Remove the lid and arrange the shrimp, mussels, and peas on top of the rice. Cover again and increase the heat to medium-high. Cook for about 5 minutes until the shrimp turn opaque and the mussels open, discarding any mussels that remain closed.
- Remove the lid, drizzle lemon juice over the paella, sprinkle with the remaining teaspoon of salt, and garnish with parsley. Serve immediately. Enjoy!
Storing Suggestions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of chicken broth if the paella appears dry.
FAQs:
Can I use a different type of rice for this paella?
Yes, you can use other short-grain rice varieties such as bomba or calasparra. However, avoid using long-grain rice as it won’t absorb the flavors as well.
What can I substitute for saffron?
If you don’t have saffron, you can use turmeric to add a similar color, but be aware that the flavor will be different. Saffron has a unique taste that can’t be exactly replicated.
Is it necessary to use a cast-iron skillet?
While a cast-iron skillet is ideal for this recipe due to its heat retention, you can use any heavy-bottomed skillet. Just ensure it has a tight-fitting lid for even cooking.
Can I make this paella ahead of time?
Paella is best enjoyed fresh. However, you can prepare the ingredients ahead of time and assemble and cook the dish just before serving.
What should I do if my mussels don’t open?
If any mussels don’t open after cooking, it’s best to discard them as they may not be safe to eat.
Can I add other seafood to this paella?
Absolutely! You can add other seafood like squid, clams, or even fish chunks. Just adjust the cooking time as needed to ensure everything is cooked properly.
Cast Iron Paella
Ingredients
- 3 cups of chicken broth
- A pinch of saffron strands
- ½ lb of large shrimp peeled and deveined
- 2 teaspoons of kosher salt divided
- ½ teaspoon of freshly ground black pepper
- 2 tablespoons of olive oil
- 1 ½ cups of sliced hard chorizo
- 1 medium yellow onion chopped finely (about 1 cup)
- 3 minced garlic cloves
- 1 teaspoon of smoked paprika
- 1 ½ cups of arborio rice
- 1 can 14 ½ oz of diced tomatoes, drained
- ½ lb of mussels cleaned and beards removed
- ½ cup of thawed frozen peas
- Juice from ½ lemon
- ¼ cup of finely chopped fresh parsley leaves
Instructions
- Pour the chicken broth into a microwave-safe container and heat on high for 3 minutes until hot. Stir in the saffron strands and set aside.
- Pat the shrimp dry with paper towels on a cutting board. Season both sides with 1 teaspoon of salt and the pepper, then set aside.
- In a 12-inch cast-iron skillet, heat the olive oil over medium-high heat until shimmering. Add the chorizo and cook, stirring occasionally, until browned in some areas, about 3 minutes. Add the onion and cook until it becomes soft, about 3 minutes. Stir in the garlic and paprika and cook until fragrant, about 30 seconds. Add the rice and stir for about 1 minute until lightly toasted.
- Stir in the tomatoes and the prepared chicken broth. Combine well and reduce the heat to low. Cover the pan with a lid and cook without stirring for 15 minutes until the rice is al dente.
- Remove the lid and arrange the shrimp, mussels, and peas on top of the rice. Cover again and increase the heat to medium-high. Cook for about 5 minutes until the shrimp turn opaque and the mussels open. Discard any mussels that remain closed.
- Remove the lid, drizzle the lemon juice over the paella, sprinkle with the remaining teaspoon of salt, and garnish with parsley. Serve immediately. Enjoy!
