Dutch Oven Paella Recipes

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DUTCH OVEN PAELLA

Don't have a paella pan? Here's a dutch oven recipe from America's Test Kitchen. The Dutch oven should be 11 to 12 inches with at least a 6-quart capacity.

Provided by Mulligan

Categories     Spanish

Time 46m

Yield 6 serving(s)

Number Of Ingredients 18



Dutch Oven Paella image

Steps:

  • Adjust oven rack to lower-middle position; heat oven to 350 degrees.
  • Toss shrimp, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1 teaspoon garlic in medium bowl; cover with plastic wrap and refrigerate until needed.
  • Season chicken thighs with salt and pepper; set aside.
  • Heat 2 teaspoons oil in large Dutch oven over medium-high heat until shimmering but not smoking. Add peppers and cook, stirring occasionally, until skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer peppers to small plate and set aside.
  • Add 1 teaspoon oil to now-empty Dutch oven; heat oil until shimmering but not smoking. Add chicken pieces in single layer; cook, without moving pieces, until browned, about 3 minutes. Turn pieces and brown on second side, about 3 minutes longer; transfer chicken to medium bowl. Reduce heat to medium and add chorizo to pot; cook, stirring frequently, until deeply browned and fat begins to render, 4 to 5 minutes. Transfer chorizo to bowl with chicken and set aside.
  • Add enough oil to fat in Dutch oven to equal 2 tablespoons; heat over medium heat until shimmering but not smoking. Add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic and cook until fragrant, about 1 minute. Stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes.
  • Stir in rice and cook until grains are well coated with tomato mixture, 1 to 2 minutes. Stir in chicken broth, wine, saffron, bay, and 1/2 teaspoon salt. Return chicken and chorizo to pot, increase heat to medium-high and bring to boil, uncovered, stirring occasionally. Cover pot and transfer to oven; cook until rice absorbs almost all liquid, about 15 minutes.
  • Remove pot from oven (close oven door to retain heat). Uncover pot; scatter shrimp over rice, insert mussels hinged side down into rice (so they stand upright), arrange bell pepper strips in pinwheel pattern, and scatter peas over top.
  • Cover and return to oven; cook until shrimp are opaque and mussels have opened, 10 to 12 minutes.
  • Let paella stand, covered, about 5 minutes. Discard any mussels that have not opened and bay leaf, if it can be easily removed. Sprinkle with parsley and serve, passing lemon wedges separately.

Nutrition Facts : Calories 668.7, Fat 20.4, SaturatedFat 6.8, Cholesterol 200.4, Sodium 1120.1, Carbohydrate 66.8, Fiber 3.8, Sugar 5.2, Protein 47.3

1 lb extra-large shrimp, peeled and deveined (21/25)
salt and pepper
olive oil
2 tablespoons garlic, minced
1 lb boneless skinless chicken thighs, trimmed of excess fat and halved crosswise
1 red bell pepper, seeded and cut pole to pole into 1/2-inch-wide strips
8 ounces chorizo sausage, Spanish sliced 1/2 inch thick on the bias
1 medium onion, chopped fine (about 1 cup)
1 (14 1/2 ounce) can diced tomatoes, drained, minced, and drained again
2 cups rice, Valencia or 2 cups arborio rice
3 cups low sodium chicken broth
2/3 cup dry white wine
1/2 teaspoon saffron thread, crumbled
1 bay leaf
1 dozen mussels, scrubbed and debearded
1/2 cup frozen green pea, thawed
2 teaspoons fresh parsley leaves, chopped
1 lemon, cut into wedges, for serving

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