Cast-Iron Skillet Paella

Name: Cast-Iron Paella
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 tbsp olive oil; 2 links smoked chorizo chicken sausage, thinly sliced (Aidells brand recommended); 1/3 cup chopped onion; 3 cloves garlic; 1 1/2 cups arborio rice; 1 cup canned diced tomatoes; 3 cups low sodium chicken stock; 1 tsp kosher salt; 1 1/2 tsp saffron threads; 12 oz large shrimp (peeled and deveined); 8 oz fresh mussels (scrubbed and rinsed); 1/2 cup chopped fresh parsley; Lemon wedges (for serving)

One pan dinner alert! A simple cast-iron skillet paella.

March 4, 2021
Dana White, MS, RD, ATC
Category: Dinner, One Pan Meals
Tag: cast-iron, one pan dinner, paella

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Paella is a simple, one-pot crowd-pleaser that looks and tastes exotic. Toss up an arugula salad with a lemony vinaigrette and dinner is done! Make a vegetarian version by substituting extra firm tofu for the sausage and seafood.

Cast-Iron Paella

Paella so easy it can be a weeknight dinner!

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Prep Time 10

Cook Time 30

Course Main Course

Servings

Equipment

cast iron skillet

Ingredients

1 tbsp olive oil
2 links smoked chorizo chicken sausage, thinly sliced Aidells brand recommended
1/3 cup chopped onion
3 cloves garlic
1 1/2 cups arborio rice
1 cup canned diced tomatoes
3 cups low sodium chicken stock
1 tsp kosher salt
1 1/2 tsp saffron threads
12 oz large shrimp peeled and deveined
8 oz fresh mussels scrubbed and rinsed
1/2 cup chopped fresh parsley
Lemon wedges for serving

Instructions

In a cast iron skillet, heat the oil over medium-high heat. Add sausage and cook for 4 to 5 minutes until brown, rendering some of the fat. Remove using a slotted spoon and transfer to a bowl.
Add onion and garlic to the hot skillet and sauté until fragrant, about 2 minutes. Add rice and to the skillet and toss to coat with sautéed onions. Add diced tomatoes, stock, cooked sausage, salt, saffron and stir gently. Bring to a simmer, reduce heat to low, cover and cook for 20 minutes.
Remove the lid, nestle shrimp and mussels into the rice. Put the lid back on and continue to cook for 4 more minutes or until shrimp or opaque and mussels have opened. Sprinkle with parsley and serve with lemon wedges.
Store leftovers in an airtight container in the refrigerator for up to 4 days.