Chesapeake Bay Skillet Paella

Directions Print

1. In a large cast-iron skillet, approximately 12 inches, melt butter over medium heat. Add shrimp and sauté about 1 minute per side; remove shrimp from skillet.
2. Add chopped vegetables to skillet and sauté until softened. Add saffron, chorizo, tomatoes, peas, seasoning, and salt and pepper to taste; simmer for a few minutes to infuse flavors.
3. In a container, mix the crab and lobster bases with approximately 2½ cups water, then add to the skillet and bring to a boil. Once the broth comes to a boil, add the rice, stirring to combine, and simmer for about 10 minutes.
4. Arrange crab, clams, scallops and shrimp in simmering rice and continue to cook for an additional 5 minutes. Reduce the heat to medium and let simmer until the liquid is absorbed.
5. Drizzle a small amount of melted butter around the inside rim of skillet and increase heat to achieve a rice crust on bottom of skillet. Remove from the heat and cover for a few minutes. Serve hot garnished with green onions, parsley, and lemon wedges.