Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Cast Iron Paella
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- Level: Intermediate
- Total: 1 hr 20 min
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 461
- Total Fat
- 15 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 123 milligrams
- Sodium
- 1072 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 3 grams
- Sugar
- 3 grams
- Protein
- 31 grams
Paella always has a serious wow factor and is great for a crowd. This version is perfect for a summer meal because it’s made on a grill in a 12-inch cast-iron skillet instead of a paella pan. Covering the grill helps provide even heat that’s hard to achieve on a stovetop and the grill also imparts a nice smoky flavor and mimics the traditional method of cooking paella over an open flame.
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 461
- Total Fat
- 15 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 123 milligrams
- Sodium
- 1072 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 3 grams
- Sugar
- 3 grams
- Protein
- 31 grams
Ingredients
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Directions
Special equipment:
12-inch cast-iron skillet; a gas grill- Prepare a gas grill for medium-high heat. Fill a medium saucepan with 6 to 8 cups water, place on the grill and bring to a simmer; place a 12-inch cast-iron skillet on the grill to preheat.
- Sprinkle the chicken with 1 teaspoon of the paprika, 1 teaspoon salt and 1 teaspoon pepper. Toss the mussels and shrimp in a large bowl with 2 tablespoons of the oil, 1 teaspoon salt, 1/2 teaspoon pepper and the remaining 1 teaspoon paprika. Set aside.
- Once the grill and the skillet are very hot, after about 10 minutes, add the remaining 1 tablespoon oil to the skillet. Add the chorizo and chicken and cook, stirring occasionally, until both are lightly browned and the oil is red from the fat, 5 to 7 minutes. Remove with a slotted spoon to a plate and reserve.
- Add the garlic, onion and bell pepper to the skillet and stir in 1 teaspoon salt. Reduce the heat under the skillet to low. Cover the grill and cook, uncovering and stirring occasionally, until the vegetables are softened and translucent, about 20 minutes.
- Meanwhile, add the wine and saffron to a small bowl. Let sit for at least 5 minutes and up to 20 minutes.
- Return the heat under the skillet to medium high, stir in the tomato paste and cook, stirring, until the paste starts to darken, about 2 minutes. Add the saffron mixture to the skillet, scraping up any browned bits from the bottom, then add the clam juice and reserved chicken and chorizo. Bring to a simmer. Stir in the rice, making sure each grain is coated in the oil from the skillet. Ladle about 3 cups of the simmering water into the skillet, adding a little more if the rice is not completely covered. (Use the slotted spoon to make sure all of the rice is under the water.) Lower the heat under the skillet to medium, cover and cook, rotating the skillet occasionally, until the liquid is almost absorbed, about 15 minutes.
- Add the peas and reserved shrimp and mussels to the top of the rice, pressing them all down into the rice with the spoon. Reduce the heat to low and cook, covered, until the shrimp are pink and the mussels are opened, about another 10 minutes. Sprinkle with parsley and serve immediately with the lemon wedges.
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