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.

Quick Info

⏱️ Time varies • 🍽️ 4 servings • ⭐ 89%

Nutrition

752 cal • 36g protein • 112g carbs • 14g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Dinner] • [Under 45 Minutes] • [High-Protein] • [High-Fiber] • [European]

Ingredients

• 3 cups chicken stock
• Pinch of saffron threads
• ½ pound shrimp (16 to 20 count), peeled and deveined
• 2 teaspoons kosher salt, divided
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1½ cups hard chorizo, thinly sliced (6 ounces)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1½ cups Arborio rice
• 1 14.5-ounce can of diced tomatoes, drained
• ½ pound mussels, scrubbed and debearded
• ½ cup frozen peas, thawed
• Juice of ½ lemon
• ¼ cup fresh parsley leaves, finely chopped

Instructions Preview

1. Add the chicken stock to a microwave-safe …
2. On a cutting board, pat the shrimp dry wit…
3. Heat the olive oil in a 12-inch (30 cm) ca…

…and 4 more steps

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Recipe by: Betsy Carter, Alexis Deboschnek • From: Tasty