We went to a Spanish-themed dinner party a few months back and I was totally inspired. The host created a glorious paella, not in paella pan (who has room for all these different specialty pans used for only one dish?), but in a well-seasoned cast-iron skillet. We have a cast-iron skillet, and one weekend in February while out picking up more cat supplies, we picked up the simple ingredients to make paella. It was awesome.
Brown the chicken legs in the skillet first. Remove and add oil and onion, garlic, bell peppers to saute until soft. Add long grain rice and coat. Diced tomatoes and chicken broth heated with saffron was added next. The chicken legs were placed on top and the skillet was moved to the oven to bake for 40 minutes.
Top with a handful of green peas.
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