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89% would make again

Cast Iron Paella

This simplified version of the popular Spanish rice and seafood dish will leave you scraping your bowl clean. Because of cast iron’s high heat retention, a delicious crusty layer of rice will develop on the bottom, and serving the dish straight from the pan makes for a beautiful centerpiece at the dinner table. You and your guests won’t be able to resist scooping for seconds.

Tasty Team

Ingredients

for 4 servings

  • 3 cups chicken stock
  • 1 pinch saffron thread
  • ½ lb shrimp (225 g), peeled and deveined
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 ½ cups chorizo (205 g), thinly sliced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 ½ cups arborio rice (300 g)
  • 14 ½ oz diced tomato (410 g), 1 can, drained
  • ½ lb mussels (225 g), scrubbed and debearded
  • ½ cup frozen peas (75 g), thawed
  • ½ lemon, juiced
  • ¼ cup fresh parsley leaves (10 g), finely chopped

Nutrition Info

  • Calories 1150
  • Fat 68g
  • Carbs 97g
  • Fiber 5g
  • Sugar 16g
  • Protein 34g

Estimated values based on one serving size.

Preparation

  1. Add the chicken stock to a microwave-safe liquid measuring cup and microwave on high power for 3 minutes, until hot. Stir in the saffron threads and set aside.
  2. On a cutting board, pat the shrimp dry with paper towels. Season with 1 teaspoon of salt and the pepper on both sides and set aside.
  3. Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat until it begins to shimmer. Add the chorizo and cook, stirring, until browned in spots, 3 minutes. Add the onion and cook until softened, about 3 minutes. Add the garlic and paprika and cook, stirring, until aromatic, about 30 seconds. Add the rice and stir until lightly toasted, 1 minute.
  4. Add the tomatoes and reserved chicken stock and stir to combine. Reduce the heat to low and cover the pan with a lid. Cook without stirring until the rice is al dente, 15 minutes.
  5. Remove the lid and arrange the shrimp, mussels, and peas on top of the rice. Cover and increase the heat to medium-high. Cook until the shrimp are opaque and the mussels are open, 5 minutes. Discard any mussels that do not open.
  6. Remove the lid and pour the lemon juice over the paella. Sprinkle with the remaining teaspoon of salt and the parsley and serve.
  7. Enjoy!

Ingredients

for 4 servings

  • 3 cups chicken stock
  • 1 pinch saffron thread
  • ½ lb shrimp (225 g), peeled and deveined
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 ½ cups chorizo (205 g), thinly sliced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 ½ cups arborio rice (300 g)
  • 14 ½ oz diced tomato (410 g), 1 can, drained
  • ½ lb mussels (225 g), scrubbed and debearded
  • ½ cup frozen peas (75 g), thawed
  • ½ lemon, juiced
  • ¼ cup fresh parsley leaves (10 g), finely chopped

Nutrition Info

  • Calories 1150
  • Fat 68g
  • Carbs 97g
  • Fiber 5g
  • Sugar 16g
  • Protein 34g

Estimated values based on one serving size.

Preparation

  1. Add the chicken stock to a microwave-safe liquid measuring cup and microwave on high power for 3 minutes, until hot. Stir in the saffron threads and set aside.
  2. On a cutting board, pat the shrimp dry with paper towels. Season with 1 teaspoon of salt and the pepper on both sides and set aside.
  3. Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat until it begins to shimmer. Add the chorizo and cook, stirring, until browned in spots, 3 minutes. Add the onion and cook until softened, about 3 minutes. Add the garlic and paprika and cook, stirring, until aromatic, about 30 seconds. Add the rice and stir until lightly toasted, 1 minute.
  4. Add the tomatoes and reserved chicken stock and stir to combine. Reduce the heat to low and cover the pan with a lid. Cook without stirring until the rice is al dente, 15 minutes.
  5. Remove the lid and arrange the shrimp, mussels, and peas on top of the rice. Cover and increase the heat to medium-high. Cook until the shrimp are opaque and the mussels are open, 5 minutes. Discard any mussels that do not open.
  6. Remove the lid and pour the lemon juice over the paella. Sprinkle with the remaining teaspoon of salt and the parsley and serve.
  7. Enjoy!

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