Cast Iron Skillet Seafood Paella

Name: Cast Iron Skillet Seafood Paella | Lodge Cast Iron
Prep time: 20 min
Cook time: 1 h
Yield: 6 - 8
Ingredients: 4 cups of vegetable stock; ½ teaspoon of saffron, ground; 2 teaspoons of salt, divided; 2 teaspoons of paprika, divided; 1 teaspoon of pepper; 1 tablespoon of olive oil; 3 tablespoons of butter, divided; 1 of pound large shrimp, peeled and deveined; 1 of white onion, diced; 6 of cloves garlic, minced; 2 of Roma tomatoes, diced; 2 ½ cups of Arborio rice; ½ cup of roasted red pepper, cut into strips; ½ of pound mussels, cleaned; ½ of pound clams, cleaned; ½ cup of white wine; ½ cup of frozen peas; 1 of lemon, cut into wedges; 2 tablespoons of parsley, chopped finely

Lodge Cast Iron | June 9, 2022

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.

Level

Intermediate

Prep Time

20 minutes

Cook Time

1 hour

Serves

6-8

Cook it With Our

Chef Collection Dual Handle Skillet

Ingredients

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

Directions

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.

Contributed By: Lodge Cast Iron

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