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    You are in: Home / Recipes / Dutch Oven Paella Recipe
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    Dutch Oven Paella

    Dutch Oven Paella. Photo by Mulligan

    1/2 Photos of Dutch Oven Paella

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    Total Time:

    Prep Time:

    Cook Time:

    46 mins

    45 mins

    1 min

    Mulligan's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Adjust oven rack to lower-middle position; heat oven to 350 degrees.
    2. 2
      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.
    3. 3
      Season chicken thighs with salt and pepper; set aside.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.
    8. 8
      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.
    9. 9
      Cover and return to oven; cook until shrimp are opaque and mussels have opened, 10 to 12 minutes.
    10. 10
      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.

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    Ratings & Reviews:

    • on June 13, 2009

      45

      This was a great dish. Good idea to make it in the dutch oven. I also had to add more liquid. It makes a lot but the leftovers taste great! Served with a green salad (topped with sardines,vinegar,olive oil,s/p) and crackers topped with manchego cheese and a glass of white wine.It was a feast! I'll make it again. Made for zwt.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 14, 2009

      45

      We enjoyed this recipe. I've thought about getting a paella pan in the past, but don't fix it often enough to warrant paying $100 for one. This was wonderful done in the Dutch oven! I ended up having to add 3/4 cup more liquid (broth) and cooked it for 10 more minutes during the first oven time because the rice just wasn't getting tender. I also added some cayenne pepper to give it more of a kick, just a family preference. This dish is also very pretty!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Dutch Oven Paella

    Serving Size: 1 (574 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 668.6
     
    Calories from Fat 183
    27%
    Total Fat 20.3 g
    31%
    Saturated Fat 6.8 g
    34%
    Cholesterol 200.4 mg
    66%
    Sodium 1120.0 mg
    46%
    Total Carbohydrate 66.7 g
    22%
    Dietary Fiber 3.8 g
    15%
    Sugars 5.2 g
    20%
    Protein 47.3 g
    94%

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