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Dutch Oven Paella

 
One serving costs about $4.74 One serving costs about $4.74

$4.74 per serving

6 people like this recipe

6 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 dairy-free,dairy free lunch,main course,main dish,dinner Spanish,European
spoonacular Score:79%

Spoonacular Score: 79%

 

The recipe Dutch Oven Paellan is ready in around 45 minutes and is definitely a super dairy free option for lovers of European food. For $4.74 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains around 43g of protein, 24g of fat, and a total of 670 calories. This recipe serves 6. Head to the store and pick up peas, salt and pepper, extra virgin olive oil, and a few other things to make it today. It works well as a main course. It is brought to you by spoonacular user kavitia31. Users who liked this recipe also liked Dutch Oven Paella, Dutch Oven Paella, and Dutch Oven Cobbler.

Tempranillo, Grenache, and Albarino are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try Steppe Cellars Tempranillo - Grenache - Mourvedre. Reviewers quite like it with a 5 out of 5 star rating and a price of about 28 dollars per bottle.

Steppe Cellars Tempranillo - Grenache - Mourvedre

Aromas of cassis, clove and black pepper licorice and toast. Medium bodied with lovely fruit intensity of bramble and dark cherry flavors. Long finish with flavors of chocolate and fresh coffee beans.

» Get this wine on Amazon.com

Ingredients

Servings:
1 lb
1 lb shrimp
shrimp
some
some salt and pepper
salt and pepper
some
some extra virgin olive oil
extra virgin olive oil
8
8  garlic cloves
garlic cloves
1 lb
1 lb lean skinless boneless chicken thighs
lean skinless boneless chicken thighs
8 oz
8 oz spanish chorizo sausage
spanish chorizo sausage
1
1  red bell pepper
red bell pepper
1
1  onion
onion
14.5 oz
14.5 oz diced canned tomatoes
diced canned tomatoes
2 c
2 c arborio rice
arborio rice
2 c
2 c arborio rice
arborio rice
3 c
3 c low sodium chicken broth
low sodium chicken broth
0.33 c
0.33 c dry white wine
dry white wine
0.18 tsps
0.18 tsps saffron threads
saffron threads
1
1  bay leaf
bay leaf
1
1  bay leaf
bay leaf
0.75 c
0.75 c frozen artichoke hearts
frozen artichoke hearts
0.5 c
0.5 c frozen peas
frozen peas
0.5 c
0.5 c frozen peas
frozen peas
0.5 c
0.5 c frozen peas
frozen peas
1 leaf
1 leaf fresh flat parsely
fresh flat parsely
some
some lemon wedges
lemon wedges
1 lb shrimp
1 lb
shrimp
some salt and pepper
some
salt and pepper
some extra virgin olive oil
some
extra virgin olive oil
8  garlic cloves
8
garlic cloves
1 lb lean skinless boneless chicken thighs
1 lb
lean skinless boneless chicken thighs
8 oz spanish chorizo sausage
8 oz
spanish chorizo sausage
1  red bell pepper
1
red bell pepper
1  onion
1
onion
14.5 oz diced canned tomatoes
14.5 oz
diced canned tomatoes
2 c arborio rice
2 c
arborio rice
2 c arborio rice
2 c
arborio rice
3 c low sodium chicken broth
3 c
low sodium chicken broth
0.33 c dry white wine
0.33 c
dry white wine
0.18 tsps saffron threads
0.18 tsps
saffron threads
1  bay leaf
1
bay leaf
1  bay leaf
1
bay leaf
0.75 c frozen artichoke hearts
0.75 c
frozen artichoke hearts
0.5 c frozen peas
0.5 c
frozen peas
0.5 c frozen peas
0.5 c
frozen peas
0.5 c frozen peas
0.5 c
frozen peas
1 leaf fresh flat parsely
1 leaf
fresh flat parsely
some lemon wedges
some
lemon wedges

Equipment

dutch oven
dutch oven
oven
oven
stove
stove
bowl
bowl
dutch oven
dutch oven
oven
oven
stove
stove
bowl
bowl


Instructions

Adjust oven rack to lower middle position and heat oven to 350. 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. 3. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.41
Ingredient
1 pound shrimp
some extra virgin olive oil
8 garlic cloves
1 pound lean skinless boneless chicken thighs
8 ounces spanish chorizo sausage
1 red bell pepper
1 onion
14.5 ounces diced canned tomatoes
2 cups arborio rice
2 cups arborio rice
3 cups low sodium chicken broth
⅓ cups dry white wine
½ teaspoons saffron threads
1 bay leaf
1 bay leaf
¾ cups frozen artichoke hearts
½ cups frozen peas
½ cups frozen peas
½ cups frozen peas
some lemon wedges
Price
$9.06
$1.00
$0.53
$3.52
$2.69
$0.60
$0.24
$0.88
$3.00
$3.00
$2.16
$1.08
$0.06
$0.02
$0.02
$3.24
$0.41
$0.64
$0.28
$0.03
$32.48

Nutritional Information

Quickview
928 Calories
48g Protein
24g Total Fat
124g Carbs
27% Health Score
Limit These
Calories
928k
46%

Fat
24g
38%

  Saturated Fat
6g
40%

Carbohydrates
124g
41%

  Sugar
7g
8%

Cholesterol
220mg
73%

Sodium
498mg
22%

Alcohol
1g
8%

Get Enough Of These
Protein
48g
98%

Folate
393µg
98%

Manganese
1mg
96%

Vitamin C
57mg
70%

Vitamin B1
1mg
68%

Vitamin B3
13mg
67%

Phosphorus
562mg
56%

Selenium
39µg
56%

Iron
9mg
51%

Copper
0.91mg
45%

Vitamin B6
0.9mg
45%

Fiber
9g
36%

Zinc
4mg
31%

Vitamin B5
3mg
30%

Potassium
1047mg
30%

Magnesium
116mg
29%

Vitamin A
1303IU
26%

Vitamin K
24µg
23%

Vitamin B2
0.39mg
23%

Vitamin E
3mg
23%

Calcium
124mg
12%

Vitamin B12
0.6µg
10%

covered percent of daily need

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