Ultimate Dutch Oven Paella Reviews
Paella is a famous and very traditional Spanish dish made with all the best ingredients, from fresh seafood to succulent chicken. Delicious arborio rice is used to absorb all the flavors in this one-pot meal. This recipe calls for a dutch oven, so you don’t need to go out and buy a Paella pan.
Selecting the Best Seafood
Paella is a rich and delicious dish; it has decadent ingredients and should only ever be prepared with quality produce. When you shop ingredients for your meal, select fresh shrimp or Argentinian prawns. You can add various kinds of seafood to the dish, from scallops to lobster and crab meats. Muscles and clams are another excellent addition to the meal.
For this recipe, you will need a little surf and turf, chicken, prawns, and if you are feeling a little adventurous Spanish chorizo for extra flavor. Adjust the quantities to your needs if you prefer a little extra prawn or a little more chicken.
Preparation is Key
When preparing to make a Paella, one of the most important things to remember is: prepare your ingredients and get everything ready and organized on your countertop.
- Prepare the peppers by cutting them into strips.
- Chicken cut and trimmed of excess fat, pat the pieces dry, and season with salt, pepper, and smoked paprika, arrange on a plate, and set aside.
- Shrimp should be adequately cleaned and deveined; toss the shrimp in a little olive oil with salt and pepper. Cover the bowl with the shrimp in plastic wrap and refrigerate it until needed.
Prepare each ingredient and set them out neatly. When each ingredient is prepared, you will be able to move through the recipe with ease. Your Paella will come together quickly and is easy to make if you are entertaining. If you want to cook your Paella when your guests arrive, prep the ingredients in containers and store the ingredients in the fridge for when they arrive.
The Best Dutch Oven Paella Recipe
Try this delicious meal that your entire family will love. It is perfect for guests or when you want something a little different for dinner.
- 1 tablespoon olive oil
- 1 tablespoon of butter
- 1 red bell pepper, Julienne, or cut into strips
- 1 onion, diced
- 2 garlic cloves, minced
- 1 ½ lb boneless, skinless chicken thighs
- 12 – 15 shrimp, peeled and deveined
- 1 1/2 cup arborio rice, use other suitable kinds of paella rice if you have
- 1 teaspoon dried oregano
- 1 ½ teaspoon Spanish smoked paprika
- 2-3 saffron threads
- 1 bay leaf
- 15oz can diced tomatoes or tomato and onion mix
- 2-3 cups of low sodium chicken broth, homemade broth works best
- Juice of half a lemon
- 1 cup of white wine
- Salt and pepper to taste
- To garnish; flat-leaf parsley, lemon wedges
- Optional extras: 8 ounces Spanish chorizo, chopped
- Preheat your oven to 350F, adjust the oven rack to the middle of the oven. Your **Dutch oven should fit comfortably in the oven, not too close to the elements.
- Prepare your ingredients; once ready, heat a little olive oil in your Dutch oven over medium-high heat. Fry the red pepper strips until golden brown and charred, remove them from the pot, and set them aside.
- Place the seasoned chicken in the dutch oven and fry on one side until golden brown and then turn the chicken browning the other side. Set the chicken aside. Add the chorizo to the hot pot and cook for a few minutes until the fat renders. Add the chorizo to the chicken.
- Saute the onions in the rendered fat, add the raw, cleaned prawns to the dutch oven, and a tablespoon of butter. Lightly saute for a minute, add the minced garlic, and baste the prawns with the garlic butter sauce. Cook until the prawns turn pink and opaque. Remove the prawns and set them aside in a separate dish.
- Add the paprika, oregano to the pot, add the rice and the peppers, cook for a minute over medium heat. Pour in the dry white wine and mix well until the grains are well coated with the liquid and the sauce. Allow the wine to cook off slightly, stirring the mixture. Add chicken stock and canned tomatoes as well as the juice of half a lemon. Add the saffron and the bay leaf. Cook frequently stirring for 2 minutes.
- Add the chicken and chorizo on top of the rice.
- Close the Dutch oven with a lid and transfer it to the oven.
- Allow the Paella to cook covered in the oven for 15 – 20 minutes.
- Remove the Paella, closing the oven to retain the heat. Add the shrimp on top of the rice mixture and replace the lid. Cook in the oven for another 10 – 12 minutes.
- Allow the Paella to stand for 5 minutes before serving.
- Serve the dish garnished with freshly chopped parsley and lemon wedges.
**Note: It is essential to use a stovetop safe Dutch oven (I highly recommend picking a piece from Uno Casa) or use a skillet to prep before transferring to the Dutch Oven.