Food
Cast Iron Paella 🔥
GRILL your paella using a cast-iron skillet! It gives the paella a smoky flavor and mimics the traditional method of cooking paella over an open flame.
Get Martha Tinkler’s recipe👇
Cast Iron Paella
Recipe Courtesy of Martha Tinkler for Food Network Kitchen
Level: Intermediate
Total: 1 hr 20 min
Active: 40 min
Yield: 8 servings
Ingredients
4 boneless, skinless chicken thighs (about 1 pound), diced
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
12 mussels (about 1 pound), cleaned and debearded
12 medium shrimp (22/30 count; about 8 ounces), peeled and deveined, tails on
3 tablespoons olive oil
2 links dry-cured chorizo (about 8 ounces), sliced into 1/4-inch-thick dice
1 clove garlic, minced
1 onion, finely diced
1 red bell pepper, seeded and diced
1/4 cup dry white wine
1/4 teaspoon saffron threads
3 tablespoons tomato paste
One 8-ounce jar clam juice
2 cups short-grain rice, such as bomba or arborio
1/2 cup frozen green peas, thawed
Minced fresh parsley, for serving
Lemon wedges, for serving
Directions
Special equipment: 12-inch cast-iron skillet; a gas grill
Prepare a gas grill for medium-high heat. Fill a medium saucepan with 6 to 8 cups water, place on the grill and bring to a simmer; place a 12-inch cast-iron skillet on the grill to preheat.
Sprinkle the chicken with 1 teaspoon of the paprika, 1 teaspoon salt and 1 teaspoon pepper. Toss the mussels and shrimp in a large bowl with 2 tablespoons of the oil, 1 teaspoon salt, 1/2 teaspoon pepper and the remaining 1 teaspoon paprika. Set aside.
Once the grill and the skillet are very hot, after about 10 minutes, add the remaining 1 tablespoon oil to the skillet. Add the chorizo and chicken and cook, stirring occasionally, until both are lightly browned and the oil is red from the fat, 5 to 7 minutes. Remove with a slotted spoon to a plate and reserve.
Add the garlic, onion and bell pepper to the skillet and stir in 1 teaspoon salt. Reduce the heat under the skillet to low. Cover the grill and cook, uncovering and stirring occasionally, until the vegetables are softened and translucent, about 20 minutes.
Meanwhile, add the wine and saffron to a small bowl. Let sit for at least 5 minutes and up to 20 minutes.
Return the heat under the skillet to medium high, stir in the tomato paste and cook, stirring, until the paste starts to darken, about 2 minutes. Add the saffron mixture to the skillet, scraping up any browned bits from the bottom, then add the clam juice and reserved chicken and chorizo. Bring to a simmer. Stir in the rice, making sure each grain is coated in the oil from the skillet. Ladle about 3 cups of the simmering water into the skillet, adding a little more if the rice is not completely covered. (Use the slotted spoon to make sure all of the rice is under the water.) Lower the heat under the skillet to medium, cover and cook, rotating the skillet occasionally, until the liquid is almost absorbed, about 15 minutes.
Add the peas and reserved shrimp and mussels to the top of the rice, pressing them all down into the rice with the spoon. Reduce the heat to low and cook, covered, until the shrimp are pink and the mussels are opened, about another 10 minutes. Sprinkle with parsley and serve immediately with the lemon wedges.
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Pumpkin Mousse
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 30 min
Prep: 20 min
Inactive: 2 hr
Cook: 10 min
Yield: 10 servings
Ingredients
1 cup half-and-half
1 (29-ounce) can pumpkin puree
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe banana, finely mashed
1 teaspoon grated orange zest, plus more for garnish, optional
2 cups cold heavy cream
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract
Directions
Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.
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