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Juicy Paella del Caribe

Cast iron cooking is as popular now as it was centuries ago. As in the past, today’s cooks have discovered that cast iron skillets, griddles, pots, pans, Dutch ovens and other types of cast iron cookware  are capable of producing an amazing array of delicious, home cooked meals.  We have collected hundreds of recipes over the years and we hope you will use them to create some great cast iron cooking for your family and friends!

What really makes the flavor of this dish so distinct and delicious is one little spice used called saffron. Naturally as one of the most expensive spices in the world, people are hesitant to make this dish but keep in mind that a little goes a long way when used in this dish. After all, only one tablespoon is required.

Cooking Instructions:

Prep Time: 20 minutes
Cooking Time: 45 minutes
*Makes about 6 servings

Ingredients:

  • ½ cup olive oil
  • 1 cup chicken breast, diced
  • 1 teaspoon saffron
  • 1 cup onions, diced
  • 1 cup tomato, diced
  • 1 cup carrots, diced
  • 12 young okra, whole
  • 1 quart chicken stock
  • 1 bay leaf
  • 2 whole cloves
  • 2 sprigs of thyme
  • 2 (7 oz) fish fillets, cubed
  • 1 cup chopped parsley
  • 1 tablespoon lime juice
  • Salt and pepper
  • 2 cups long grain rice
  • 1 cup bay scallops
  • 1 cup small shrimp, peeled and deveined

Cooking Steps:

A) First heat the olive oil using your cast iron skillet (preferably 15 inch).
B) Saute the chicken for about seven minutes (should turn a nice light brown color). Take the chicken off the pan (keep it warm on a plate).
C) Then add put the saffron, onions, tomato, and carrots into the cast iron skillet to saute for about 10 minutes. Next add the okra, chicken stock, bay leaf, cloves, and thyme and raise the temperature to a boiling temperature. Stir, and then gradually reduce heat.
D) Add the fish, chicken, green onions, parsley, and lime juice. Using your salt and pepper, season evenly and stir in the rice. Cover the cast iron skillet and cook for 10 minutes.
E) Add the shrimp and scallops and cook for another 15 minutes (with the cover on). Rice should be cooked nicely, as well as the shrimp and scallops. Remember to take the bay leaf out before you serve and enjoy!

Nutrition Facts (Per Serving):

Calories 526; Fat 14g; Cholesterol 99mg; Sodium 952mg; Carbohydrate 62g; Protein 34g.

During our research we visited many online vendors and discovered that the best prices are typically found on Amazon.

 

 

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