Cast-Iron Paella

12 ounces extra-large shrimp (21 to 25 per pound) peeled and deveined

9 garlic cloves, minced

3 tablespoons vegetable oil

Salt and pepper

12 ounces boneless, skinless chicken thighs, trimmed and cut crosswise into thirds

8 ounces Spanish-style chorizo sausage, halved lengthwise and sliced ¼-inch thick

1 red bell pepper, stemmed, seeded and chopped fine

1 onion, chopped fine

1 ¼ cups Valencia or Arborio rice ½ teaspoon saffron threads, crumbled 1 (14.5-ounce) can diced tomatoes,

drained

2 ¼ cups chicken broth

¼ cup dry white wine

12 mussels, scrubbed and debearded ½ cup frozen peas

Lemon wedges

Instructions:

Toss shrimp with 1 teaspoon garlic and 1 tablespoon oil and season with salt and pepper; set aside. Pat chicken dry with paper towels and season with salt and pepper. Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Add 1 tablespoon oil and heat until just smoking. Brown chicken on all sides, about 6 minutes; transfer to bowl.

Heat remaining 1 tablespoon oil in now-empty skillet until shimmering. Add chorizo, bell pepper, onion and ¼ teaspoon salt, and cook until vegetables are softened, about 5 minutes. Stir in rice, saffron and remaining garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until mixture begins to darken and thicken slightly, about 3 minutes. Stir in broth and wine, scraping up any browned bits, and bring to simmer.

Nestle chicken into skillet. Reduce heat to gentle simmer, cover and cook until most of liquid is absorbed and rice is al dente, about 15 minutes.

Insert mussels hinged-side down into rice (so they stand upright) and scatter shrimp over top. Cover and cook until shrimp are opaque throughout and mussels have opened, 6 to 8 minutes.

Off heat, discard any mussels that refuse to open. Scatter peas over rice, cover and let sit until heated through, about 5 minutes. Serve immediately with lemon wedges.

Makes 4 to 6 servings