CAST IRON RICE COOKER RECIPES

Steps:

• Add the chicken stock to a microwave-safe liquid measuring cup and microwave on high power for 3 minutes, until hot. Stir in the saffron threads and set aside.
• On a cutting board, pat the shrimp dry with paper towels. Season with 1 teaspoon of salt and the pepper on both sides and set aside.
• Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat until it begins to shimmer. Add the chorizo and cook, stirring, until browned in spots, 3 minutes. Add the onion and cook until softened, about 3 minutes. Add the garlic and paprika and cook, stirring, until aromatic, about 30 seconds. Add the rice and stir until lightly toasted, 1 minute.
• Add the tomatoes and reserved chicken stock and stir to combine. Reduce the heat to low and cover the pan with a lid. Cook without stirring until the rice is al dente, 15 minutes.
• Remove the lid and arrange the shrimp, mussels, and peas on top of the rice. Cover and increase the heat to medium-high. Cook until the shrimp are opaque and the mussels are open, 5 minutes. Discard any mussels that do not open.
• Remove the lid and pour the lemon juice over the paella. Sprinkle with the remaining teaspoon of salt and the parsley and serve.
• Enjoy!

Steps:

• Preheat the oven to 325 degrees Fahrenheit. 
• Gradually heat 1 tablespoon of the oil in a 5 Quart Dutch Oven over medium-high heat. Add the ham and cook, stirring occasionally, until browned, about 6 minutes. Transfer to a plate with a slotted spoon. 
• Add 1 tablespoon oil to the pot. Season the chicken with salt and pepper to taste. Working in 2 batches, sear the chicken until browned on both sides, about 6 minutes for each batch. Transfer the chicken to the plate with the ham. 
• Add the remaining 1 tablespoon oil and the mushrooms to the pot and cook, stirring occasionally, until just soft, about 4 minutes. Transfer to the plate with the chicken and ham. Add the vinegar to deglaze and cook until reduced by half, loosening any browned bits from the bottom of the pot with a wooden spoon. Stir in the carrot, onion, garlic, and bay leaf and cook, stirring occasionally, until the onion is soft, about 6 minutes. Remove from the heat and return the ham, chicken, mushrooms, and any juices accumulated on the plate to the pot.
• Melt the butter in a medium saucepan over medium-low heat until bubbling. Add the flour and cook, whisking constantly, 1 minute. Whisk in the milk and cook, whisking often, until the sauce thickens and coats the back of a spoon, about 4 minutes. Whisk in the broth, nutmeg, and mustard and cook until the sauce thickens again. Season with salt and pepper to taste.
• Pour the gravy over the chicken mixture. Stir to combine. Cover the Dutch oven and bake until the chicken is very tender, about 45 minutes. Serve the stew ladled over the rice and sprinkled with the parsley.