E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cast Iron Skillet Seafood Paella 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 We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cast Iron Skillet Seafood Paella 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 We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
