Incredible Cast Iron Skillet Paella

Ingredients

• 2 tbsp olive oil
• 0.5 lb chicken thighs (boneless, skinless, cut into small pieces)
• 4 oz Spanish chorizo (sliced)
• 1 white onion (chopped)
• 1 red bell pepper (chopped)
• 3 cloves garlic (minced)
• 1 tomato (diced)
• 1 tsp smoked paprika
• 1 pinch saffron
• 1.5 cup bomba or short-grain rice
• 3 cup chicken broth (hot)
• salt (to taste)
• black pepper (to taste)
• 8 large shrimp (peeled and deveined, tail-on)
• 8 mussels (cleaned)
• 0.5 cup frozen peas
• fresh parsley (chopped for garnish)
• 1 lemon (cut into wedges for serving)

Steps

1. 1

   Heat the olive oil in a 12-inch cast iron skillet over medium-high heat.

2. 2

   Add the chicken pieces and chorizo to the skillet. Cook until the chicken is browned on all sides and the chorizo has released its oil, about 5-7 minutes.

3. 3

   Stir in the onion and red bell pepper. Sauté until the onion is translucent and the peppers have softened.

4. 4

   Add the minced garlic and tomato. Cook for 2 more minutes until the tomato begins to break down.

5. 5

   Add the smoked paprika, saffron threads, and rice. Stir well so the rice is lightly toasted and coated with the oil and spices.

6. 6

   Pour the hot chicken broth over the mixture. Season with salt and pepper to taste. Stir only once to distribute the ingredients evenly.

7. 7

   Reduce the heat to medium-low and simmer uncovered for about 15 minutes. IMPORTANT: Do not stir the rice from this point on to allow the socarrat (the crispy bottom layer) to form.

8. 8

   Place the shrimp and mussels over the rice, pressing them in lightly. Scatter the peas on top.

9. 9

   Cover the skillet with aluminum foil or a large lid and cook for another 5-8 minutes, or until the shrimp are pink, the mussels have opened, and the liquid has been completely absorbed.

10. 10

    Remove from heat and let the paella rest, covered, for 5 minutes before serving.

11. 11

    Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Notes

If any mussels do not open after cooking, discard them. The secret to a good cast iron paella is not to touch the rice once the broth starts boiling so that the base toasts.

Nutrition per serving

• main course
• seafood
• chicken
• Spanish
• cast iron
• dinner
• traditional