Try this Dutch-Oven Paella recipe, or contribute your own.
Suggest a better descriptionMISE en PLACE:
* Use 3 1/2-quart Le Creuset Dutch Oven.
* Adjust oven rack to lower-middle position.
SHRIMP PREP:
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.
CHICKEN PREP:
Season chicken thighs with salt and pepper; set aside.
PEPPERS:
Heat 2 teaspoons oil in 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.
CHICKEN & SAUSAGE:
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 sausage to pot; cook stirring frequently, until deeply browned and fat begins to render, 4 to 5 minutes. Transfer sausage to bowl with chicken and set aside.
~Preheat oven to 350 degrees.~
VEGETABLES & REMAINING INGREDIENTS:
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 sausage 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, arrange bell pepper strips in pinwheel pattern, scatter peas over top. Cover and return to oven; cook until shrimp are opaque, 10-12 minutes.
SOCCARAT:
Set Dutch oven, uncovered, over medium-high heat, about 5 minutes, rotating pot 180 degrees after about 2 minutes for even browning.
SET:
Let paella stand, covered, about 5 minutes. Discard bay leaf if it can be easily removed. Serve with lemon wedges as accompaniment.
From America's Test Kitchen "Paella Party"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (387g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 458 | ||
Calories from Fat: 128 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 158.2mg | 49 % | |
Sodium 835.6mg | 29 % | |
Potassium 652.7mg | 17 % | |
Total Carbohydrate 44g | 13 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 41.2g | ||
Protein 35.1g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 458
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