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jj-johnsons-cast-iron-paella

prep time10 minutes
cook time20 minutes
yields4 servings

ingredients

Extra virgin olive oil

1 cup Spanish bomba rice

1 teaspoon pimentón

Pinch of saffron

¼ cup crushed tomatoes

3 cups hot, high-quality seafood stock

8 large whole shrimp, peeled, no heads and tails intact, deveined

4 ounces cod, cut into ½-inch cubes

2 ½ ounces fresh scallops, cut into ½-inch cubes

2 ounces fresh squid, cleaned and cut into ¼-inch rings

1 clove garlic, finely chopped

1 bunch cilantro, for garnish

Kosher salt

Freshly ground black pepper

instructions

1

Preheat cast iron pan over medium high heat. Add olive oil, once glistening, add rice and lightly toast. Add pimentón and saffron. Stir until spices begin to warm.

2

Add crushed tomatoes and stock. Season with salt and pepper, stir until combined.

3

Cook about 10 minutes, rice should be cooked halfway through. Add in fish and garlic.

4

Let simmer and fully cook in cast iron pan for an additional 10 minutes.

5

Remove from heat, garnish with cilantro plumes and serve.

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