Spanish · lunch

Dutch Oven Paella

Name: Dutch Oven Paella
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 lb. large shrimp (21/25), peeled and deveined; salt and pepper; extra virgin olive oil; 8-9 garlic cloves, minced; 1 lb. boneless, skinless chicken thighs, trimmed of excess fat, cut crosswise in half; 8 oz. Spanish chorizo sausage, sliced 1/2 inch thick; 1 red bell pepper, seeded and cut into 1/2 inch wide strips; 1 . onion, chopped fine; 1 (14 1/2 oz.) can diced tomatoes, drained, finely chopped, then drained again; 2 c. Valencia or Arborio rice; 3 c. low-sodium chicken broth; 1/3 c. dry white wine; 1/2 t. saffron threads, crumbled; 1 bay leaf; 3/4 c. frozen artichoke hearts, thawed; 1/2 c. frozen peas, thawed; chopped fresh flat-leaf parsely; lemon wedges

“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.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Shrimplarge, 21/25, peeled and deveined1 lb
Salt and pepper6 servings
Extra virgin olive oil6 servings
Garlic clovesminced8
Chicken thighsskinless chicken thighs, trimmed of excess fat, cut crosswise in half1 lb
Chorizo sausagesliced 1/2 inch thick8 oz
Bell pepperseeded and cut into 1/2 inch wide strips1
Onionchopped fine1
Canned tomatoes14 1/2 oz., drained, finely chopped, then drained again14.5 oz
Arborio rice2 cups
Chicken broth3 cups
Wine⅓ cup
Saffron threadscrumbled½ tsp
Bay leaf1
Artichoke heartsthawed¾ cup
Peasthawed½ cup
Flat parsely1 leaf
Lemon wedges6 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

18 steps · 45 min

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.

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