Cast-Iron Skillet Paella

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 mins

Cook Time 30 mins

Course Main Course

Servings 6

Equipment

• cast iron skillet

Ingredients

  

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• 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.

Nutrition

Calories: 410kcalCarbohydrates: 52gProtein: 30gFat: 10gSaturated Fat: 2gCholesterol: 122mgSodium: 664mgFiber: 1gSugar: 4g

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Excerpted from Healthy One Pan Dinners reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2020 by Dana Angelo White