Recipe by Girl with the Iron Cast modified by us slightly.
Paella is a Spanish rice dish. Typically made with seafood, chicken, sausage, and saffron in a shallow pan.
When I imagine large family gatherings this is always the first dish that comes to mind. Its easy to make and has a reputation of being fancy. I love seafood, but skip it in my Paella. I also needed to make the cooking process more practical and in my mind, that meant using a recipe with a cast iron skillet and not the thin metal pan that most recipes suggest. After looking up “Cast Iron Skillet Paella Recipes”, my now go to recipe by, “The Girl with the Iron Cast” came up. Its so great.
Recipe below modified to my personal tastes. Enjoy!!!
Ingredients
3 tbsp + 1 tbsp olive oil
1 lb skinless boneless thighs cut into square pieces
4 links Spanish chorizo (24oz) sliced
2 tsp smoked paprika
Kosher salt/Freshly ground black pepper to taste
1 medium yellow onion, diced
1 large red bell pepper, seeded and diced
3 cloves garlic, minced
1-14.5oz can whole tomatoes
1/4 cup dry white wine
3 cups chicken broth
Large Pinch saffron threads
2 cups Arborio rice
1/4 cup sliced manzanillo or Kalamata olives
1/4 cup freshly chopped parsley
Lemon wedges for garnish
Instructions
Heat 3 tbsp oil in a large 12 or 15 inch cast iron skillet on medium/high heat. Add in the sliced chorizo and brown on both sides, use a slotted spoon and set aside in a bowl. Add in the chicken, paprika, pinch of salt and pepper. Brown the chicken on all sides and using a slotted spoon set aside with the chorizo.
Lower the heat to medium. Add 1 tbsp olive oil and sauté the onion and peppers till softened, about 4 minutes. Add in the garlic and sauté until fragrant, about a minute.
Add in the white wine and deglaze the pan. Using a spoon, scrape off the bits that were on the bottom of the pan. Allow the alcohol to cook off and liquid reduce, about 3 minutes.
Stir in the diced tomatoes, chicken broth, pinch of saffron, and turmeric. Add back in the chorizo and chicken. Bring to a gentle boil.
Once the liquid is gently boiling, carefully add in the rice and stir once so that it evenly disperses. The rice should be covered in liquid. Lower the heat and cover with lid or foil and allow to cook undisturbed for 20 minutes. This allows the rice to develop a crispy bottom. I started using a glass lid and it cooks everything perfectly.
When the liquid has been fully absorbed add in the olives and parsley mix all together. If there is liquid remaining, allow it to cook a few minutes longer.
Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Spanish Paella with Laradacky Oddball shown.