Cast Iron Seafood Paella
A Note from Feedfeed

This dish was courtesy of Chef Micheal Chernow of Seamore's as part of our Austerity Wine Dinner at FeedfeedBrooklyn. It was expertly paired with Austerity’s 2016 Paso Robles Cabernet Sauvignon! Read more about the event here! 


1 Cups Spanish Bomba Rice, 
8-10 threads Saffron
2 tablespoons olive oil  
2-3 cups Lobster Stock
1 teaspoon salt 
3 Whole Steamed lobsters
1 pound Clams, cleaned and scrubbed
1  Mussels, scrubbed and debearded
½ pound  Shrimp, 
1 Lemon 

For the stock: 
Lobster shells & heads 
5 Plum tomatoes, chopped
3 large carrots, chopped
1 handful of tarragon
2 tablespoons olive oil 
Salt and Pepper to taste 
Water to cover

To make the stock: 
Place all ingredients in a large, heavy bottomed dutch oven and cover with water - bring to a simmer and cook for one hour, uncovered.  Remove from heat and strain 

For the Paella: 
In a large cast iron skillet, heat oil over medium heat and add saffron and saute just until fragrant (about 30 seconds).  Add in the rice and continue to saute  until the rice is golden in color on all sides, about 4-5 minutes.  Add 1 cup of the reserved lobster stock and stir continuously, or until the stock is mostly absorbed by the rice.  Continue to add stock, ½ cup at at time, stirring continuously until the rice is al dente. Stir in salt & reduice heat to low and push the rice down against the bottom of the pan.  Allow to cook 8-10 minutes or until a deep golden crust is formed on the bottom of the rice. 

While the rice cooks, steam the clams, mussels and shrimp until cooked through. 

To serve, top the rice with the de-shelled lobster, clams, mussels and shrimp & serve right from the pan. 

Serve with lemon and parsley on the side.