Cast Iron Paella

Name: Cast Iron Paella
Yield: Serves 4 to 6
Ingredients: 12 ounces, extra-large shrimp (21 to 25 per pound), peeled and deveined; 9 , garlic cloves, minced; 3 tablespoons, vegetable oil; , Salt and pepper; 12 ounces, boneless, skinless chicken thighs, trimmed and cut crosswise into thirds; 8 ounces, Spanish-style chorizo sausage, halved lengthwise and sliced 1/4 inch thick; 1 , red bell pepper, stemmed, seeded, and chopped fine; 1 , onion, chopped fine; 1 1/4 cups Valencia or, Arborio rice; 1/2 teaspoon, saffron threads, crumbled; 1 (14.5-ounce), can diced tomatoes, drained; 2 1/4 cups, chicken broth; 1/4 cup, dry white wine; 12 , mussels, scrubbed and debearded; 1/2 cup, frozen peas; , Lemon wedges

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Main Courses

Fish & Seafood

Cast-Iron Skillet

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

SERVES4 to 6

TIME1¾ hours

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

WHY THIS RECIPE WORKS

Saffron-infused paella is a popular Spanish rice and seafood dish that's packed with flavor, but unusual ingredients and complicated preparations can make it intimidating to tackle at home. We translated this Spanish classic for American ki...

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