Dutch Oven Paella
Dutch Oven Paellan is a main course that serves 6. For $4.74 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 670 calories, 43g of protein, and 24g of fat. 6 people found this recipe to be yummy and satisfying. If you have garlic cloves, flat parsely, chicken thighs, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is good. Dutch Oven Paella, Dutch Oven Paella, and Dutch Oven Cobbler are very similar to this recipe.
Diets
Ingredients
shrimp
1 lb
salt and pepper
6 servings
extra virgin olive oil
6 servings
garlic cloves
8
chicken thighs
1 lb
chorizo sausage
8 oz
bell pepper
1
onion
1
canned tomatoes
14.5 oz
arborio rice
2 c
chicken broth
3 c
wine
0.33333334 c
saffron threads
0.5 t
bay leaf
1
artichoke hearts
0.75 c
peas
0.5 c
flat parsely
1 leaf
lemon wedges
6 servings
Cooking in Steps
-
1Adjust oven rack to lower middle position and heat oven to 35
oven -
2In a med bowl, toss shrimp with 1 t. minced garlic, 1 T. olive oil, 1/4 t. salt & 1/4 t. pepper. Refrigerate until needed. Season chicken with salt & pepper, set aside.
minced garlic
salt and pepper
olive oil
whole chicken
pepper
shrimp
salt
bowl -
3Heat 2 t. oil in a large Dutch oven over med-high heat until oil shimmers, add bell pepper and cook, stirring occasionally until skins blister and brown about 3-4 minutes.
bell pepper
cooking oil
dutch oven -
4Remove to a plate and set aside.
-
5Add 1 T. more oil to the pot, add chicken thighs and brown well, flipping once, about 3 minutes per side.
chicken thighs
cooking oil
pot -
6Remove chicken to a bowl, reduce heat to medium, add sausage and cook 4-5 minutes, stirring frequently, until browned and fat starts to render.
whole chicken
sausage
bowl -
7Add to bowl with the browned chicken.
whole chicken
bowl -
8At medium heat, add enough oil to the pot to equal 2 T., add onion and cook, stirring frequently, until tender, about 3 minutes, add remaining garlic, cook for 1 minute, add tomatoes, cook and stir until tomatoes thicken and darken slightly about 3 minutes.
tomato
garlic
onion
cooking oil
pot -
9Add rice, cook and stir for about 2 minutes, making sure everything is evenly mixed.
rice
-
10Add broth, wine, saffron, bay leaf and 1/2 t. salt.
bay leaves
saffron
broth
salt
wine
-
11Add the browned chicken and sausage. Increase heat to med-high, bring to a boil, stirring often. Cover pot and place in the oven.
whole chicken
sausage
oven
pot -
12Bake for 15 minutes (liquid should be mostly absorbed).
oven -
13Remove pot from the oven (keep oven door closed to retain heat), remove the lid, nestle the artichoke hearts down in the rice a bit.
artichoke hearts
rice
oven
pot -
14Sprinkle the shrimp over the top of the rice, then, sprinkle with the peas and bell pepper strips. Replace the led, add back to the oven for another 10 minutes or until the shrimp are opaque.
bell pepper
shrimp
peas
rice
oven -
15Turn stove burner to med-high heat.
stove -
16Remove the pot from the oven, place on the stove cook for 5 minutes to get the browned portion on the bottom of the rice (called Soccarat), rotating the pot 180 degrees halfway through to ensure even browning.
rice
stove
oven
pot -
17Remove pot from heat and let the paella rest, covered, for 5 minutes.
pot -
18Sprinkle with fresh chopped parsley and lemon wedges.
lemon wedge
parsley
