Summary

Dutch Oven Paella might be just the European recipe you are searching for. This recipe makes 6 servings with 689 calories, 49g of protein, and 22g of fat each. For $4.65 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. 6 people were impressed by this recipe. Not a lot of people really liked this main course. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Foodista. A mixture of bell pepper, flat-leaf parsely, chicken thighs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is pretty good. Try Dutch Oven Beef, Dutch Oven Cobbler, and The Dutch Oven from The Hawthorne for similar recipes.

Instructions

Adjust oven rack to lower middle position and heat oven to 350. In 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. Heat 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. Remove to a plate and set aside. Add 1 T. more oil to the pot, add chicken thighs and brown well, flipping once, about 3 minutes per side. Remove chicken to a bowl, reduce heat to medium, add sausage and cook 4-5 minutes, stirring frequently, until browned and fat starts to render. Add to bowl with the browned chicken. 3. At 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. Add rice, cook and stir for about 2 minutes, making sure everything is evenly mixed. Add broth, wine, saffron, bay leaf and 1/2 t. salt. Add the browned chicken and sausage. Increase heat to med-high, bring to a boil, stirring often. Cover pot and place in the oven. Bake for 15 minutes (liquid should be mostly absorbed). Remove pot from the oven (keep oven door closed to retain heat), remove the lid, nestle the artichoke hearts down in the rice a bit. Sprinkle 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. Turn stove burner to med-high heat. Remove 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. Remove pot from heat and let the paella rest, covered, for 5 minutes. Sprinkle with fresh chopped parsley and lemon wedges.

Ingredients

• 1 shrimp (21/25), peeled and deveined
• 2 salt and pepper
• 3 extra virgin olive oil
• 4 garlic cloves, minced
• 5 boneless, skinless chicken thighs, trimmed of excess fat, cut crosswise in half
• 6 Spanish chorizo sausage, sliced 1/2 inch thick
• 7 red bell pepper, seeded and cut into 1/2 inch wide strips
• 8 onion, chopped fine
• 9 diced tomatoes, drained, finely chopped, then drained again
• 10 Valencia or Arborio rice
• 11 low-sodium chicken broth
• 12 dry white wine
• 13 saffron threads, crumbled
• 14 bay leaf
• 15 frozen artichoke hearts, thawed
• 16 frozen peas, thawed
• 17 chopped fresh flat parsely
• 18 lemon wedges

Directions

• 1 Adjust oven rack to lower middle position and heat oven to 35
• 2 In 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.
• 3 Heat 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.
• 4 Remove to a plate and set aside.
• 5 Add 1 T. more oil to the pot, add chicken thighs and brown well, flipping once, about 3 minutes per side.
• 6 Remove chicken to a bowl, reduce heat to medium, add sausage and cook 4-5 minutes, stirring frequently, until browned and fat starts to render.
• 7 Add to bowl with the browned chicken.
• 9 Add rice, cook and stir for about 2 minutes, making sure everything is evenly mixed.
• 10 Add broth, wine, saffron, bay leaf and 1/2 t. salt.
• 11 Add the browned chicken and sausage. Increase heat to med-high, bring to a boil, stirring often. Cover pot and place in the oven.
• 12 Bake for 15 minutes (liquid should be mostly absorbed).
• 13 Remove pot from the oven (keep oven door closed to retain heat), remove the lid, nestle the artichoke hearts down in the rice a bit.
• 14 Sprinkle 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.
• 15 Turn stove burner to med-high heat.
• 16 Remove 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.
• 17 Remove pot from heat and let the paella rest, covered, for 5 minutes.
• 18 Sprinkle with fresh chopped parsley and lemon wedges.