Cast-Iron Paella

This is a recipe that is wonderful if you only want to dirty one dish :)  It's made for a 10.5" cast iron skillet but you might be able to pull it off with a non-stick skillet.

Ingredients:
4 tablespoons olive oil

15 medium shrimp,
 shells intact

2 chorizo sausages, sliced
(my store didn't have chorizo so I used italian sausage and made it into little "patties")

2 cloves garlic, 
finely chopped

1 yellow onion, 
finely chopped

4 tomatoes, 
chopped

1 roasted red bell pepper, chopped
or 2 jarred piquillo peppers

1 1/2 tsp smoked sweet paprika

1 1/2 cups chicken broth

1/2 tsp saffron threads soaked in 1/4 cup dry white wine

1 1/2 cups paella rice (bomba)

1 cup fresh parsley

In a 10 inch frying pan, over medium-high heat, warm 2 tablespoons of the olive oil.  Add the shrip and saute until pink, 3-5 minutes.  Transfer to a bowl and set aside.

Add the chorizo to the pan and cook until brown and crispy, 4-5 minutes.  Transfer to the bowl with the shrimp

Add the remaining 2 tablespoons oil to the pan.  Add the garlic and onion and saute until soft and golden brown, 3-4 minutes.  Add the tomatoes, peppers and paprika.  Cook, stirring frequently until the mixture has thickened and most of the liquid has evaporated.  About 5 minutes.

In a small saucepan, bring the broth and saffron mixture to a boil.  Reduce the heat to maintain a simmer.

Stir the rice into the tomato mixture and cook for 2 minutes.  Pour the simmering broth mixture over the rice, stir well, and bring to a boil.  Reduce the heat to medium-low and simmer without stirring until the liquid is absorbed by the rice, 8-10 minutes.

Add the shrimp and chorizo and push them down into the rice.  Cover the pan with foil and cook until the shrimp and chorizo are cooked through and the rice is cooked, about 10 minutes.

Turn off the heat and let the paella stand for 5 minutes.  Remove foil and sprinkle with chopped parsley.  Garnish with lemon wedges if you wish.

enjoy!