Cast Iron Paella
Make delicious Cast Iron Paella with shrimp, mussels, and chorizo. This easy-to-follow recipe is ideal for impressing guests. Cook it now!
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!