Cast-Iron Paella
Paella so easy it can be a weeknight dinner!
Ingredients
- 1 tbspolive oil
- 2links smoked chorizo chicken sausage, thinly sliced (aidells brand recommended)
- ⅓ cupchopped onion
- 3 clovesgarlic
- 1 ½ cupsarborio rice
- 1 cupcanned diced tomatoes
- 3 cupslow sodium chicken stock
- 1 tspkosher salt
- 1 ½ tspsaffron threads
- 12 ozlarge shrimp (peeled and deveined)
- 8 ozfresh mussels (scrubbed and rinsed)
- ½ cupchopped fresh parsley
- lemon wedges (for serving)
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
Store leftovers in an airtight container in the refrigerator for up to 4 days.