Cast Iron Skillet Seafood Paella
Cast iron’s heat retention is made for dishes like paella. Don’t get overwhelmed by the ingredients list: every piece brings something special to the flavor profile of this Spanish classic.
Prep Time20 minutes
Cook Time1 hour
Cook it With Our
- 4 cups vegetable stock
- ½ teaspoon saffron, ground
- 2 teaspoons salt, divided
- 2 teaspoons paprika, divided
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1 pound large shrimp, peeled and deveined
- 1 white onion, diced
- 6 cloves garlic, minced
- 2 Roma tomatoes, diced
- 2 ½ cups Arborio rice
- ½ cup roasted red pepper, cut into strips
- ½ pound mussels, cleaned
- ½ pound clams, cleaned
- ½ cup white wine
- ½ cup frozen peas
- 1 lemon, cut into wedges
- 2 tablespoons parsley, chopped finely
- Preheat the oven to 400 degrees Fahrenheit.
- In a medium saucepan, heat the vegetable stock, saffron, and 1 teaspoon salt. Bring to a simmer and remove from heat.
- Heat the skillet over medium-high, about 5 minutes. Season the shrimp with salt, pepper, and 1 teaspoon paprika. Add 1 tablespoon butter and olive oil. In two batches, sear shrimp on one side for 1-2 minutes. Remove to a plate, cover, and set aside.
- Add remaining 2 tablespoons butter onion, and garlic. Sauté until softened, about 3-5 minutes, season with remaining teaspoon paprika, salt, and pepper.
- Add rice and toast for 3-5 minutes.
- Add chopped tomatoes and broth mixture. Stir and bring to a boil.
- Transfer to the preheated oven and bake for 20 minutes.
- Remove from the oven and top with shrimp, mussels, and clams. Add wine and cover with aluminum foil.
- Bake for another 5-7 minutes. Remove from the oven and discard any shells that don’t open.
- Top with peas. Garnish with lemon wedges and parsley.