Dairy free

Dutch oven paella

Name: Dutch oven paella
Total time: 45 min
Yield: 6 servings
Ingredients: 453.59 g prawn; 6 servings salt and pepper; 6 servings extra virgin olive oil; 8 whole garlic clove; 453.59 g skinless boneless chicken thighs; 226.8 g spanish chorizo sausage; 1 red bell peppers; 1 onion; 411.07 g canned tomatoes; 400 g arborio rice; 708 ml low sodium chicken broth; 80 ml white wine; 0.18 tsps saffron threads; 1 bay leaves; 177.44 g frozen artichoke hearts; 72.5 g peas; 1 leaf fresh flat parsely; 6 servings lemon wedges

A delicious Dutch Oven Paella recipe that serves 6, with each serving costing $4.74. It covers 31% of daily vitamin and mineral needs. Perfect for those following a dairy-free diet, this European-inspired dish takes 45 minutes to make and is best for casual gatherings or weeknight dinners. Similar recipes include Dutch Oven Paella, Dutch Oven Paella, and Dutch Oven Cobbler.

Ingredients

prawn

453.59 g

salt and pepper

6 servings

extra virgin olive oil

6 servings

whole garlic clove

skinless boneless chicken thighs

453.59 g

spanish chorizo sausage

226.8 g

red bell peppers

onion

canned tomatoes

411.07 g

arborio rice

400 g

low sodium chicken broth

708 ml

white wine

80 ml

saffron threads

0.18 tsps

bay leaves

frozen artichoke hearts

177.44 g

peas

72.5 g

fresh flat parsely

1 leaf

lemon wedges

6 servings

Method

Adjust oven rack to lower middle position and heat oven to 35
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.
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.

Nutrition:

928 kcal

Carbs

124 g

Fat

24 g

Protein

48 g

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