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Dutch Oven Paella

 
One serving costs about $4.65 One serving costs about $4.65

$4.65 per serving

6 people like this recipe

6 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner Spanish,European
spoonacular Score:78%

Spoonacular Score: 78%

 

Dutch Oven Paella might be just the European recipe you are searching for. This recipe makes 6 servings with 689 calories, 49g of protein, and 22g of fat each. For $4.65 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. 6 people were impressed by this recipe. Not a lot of people really liked this main course. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Foodista. A mixture of bell pepper, flat-leaf parsely, chicken thighs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is pretty good. Try Dutch Oven Beef, Dutch Oven Cobbler, and The Dutch Oven from The Hawthorne for similar recipes.

Tempranillo, Albarino, and Grenache are my top picks for Paella. 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. One wine you could try is Steppe Cellars Tempranillo - Grenache - Mourvedre. It has 5 out of 5 stars and a bottle costs about 28 dollars.

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
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
0.75 c
0.75 c frozen artichoke hearts
frozen artichoke hearts
0.5 c
0.5 c frozen peas
frozen peas
1 leaf
1 leaf fresh flat leaf parsley
fresh flat leaf parsley
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
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
0.75 c frozen artichoke hearts
0.75 c
frozen artichoke hearts
0.5 c frozen peas
0.5 c
frozen peas
1 leaf fresh flat leaf parsley
1 leaf
fresh flat leaf parsley
some lemon wedges
some
lemon wedges
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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: $4.17
Ingredient
1 pound shrimp
some extra virgin olive oil
8 garlic cloves
1 pound lean skinless boneless chicken thighs
1 red bell pepper
1 onion
14.5 ounces diced canned tomatoes
2 cups arborio rice
3 cups low sodium chicken broth
⅓ cups dry white wine
½ teaspoons saffron threads
1 bay leaf
¾ cups frozen artichoke hearts
½ cups frozen peas
1 leave fresh flat leaf parsley
Price
$9.06
$0.17
$0.53
$3.52
$0.60
$0.24
$0.88
$3.00
$2.16
$1.08
$0.06
$0.02
$3.24
$0.41
$0.04
$25.01
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Nutritional Information

Quickview
506k Calories
39g Protein
7g Total Fat
67g Carbs
33% Health Score
Limit These
Calories
506k
25%

Fat
7g
11%

  Saturated Fat
1g
10%

Carbohydrates
67g
23%

  Sugar
5g
6%

Cholesterol
193mg
65%

Sodium
333mg
15%

Alcohol
1g
8%

Get Enough Of These
Protein
39g
79%

Manganese
1mg
56%

Folate
224µg
56%

Vitamin B3
10mg
51%

Vitamin C
41mg
50%

Phosphorus
473mg
47%

Selenium
28µg
41%

Vitamin B1
0.57mg
38%

Vitamin B6
0.75mg
37%

Copper
0.72mg
36%

Iron
5mg
31%

Potassium
936mg
27%

Zinc
3mg
24%

Magnesium
92mg
23%

Fiber
5g
23%

Vitamin B5
2mg
21%

Vitamin B2
0.32mg
19%

Vitamin A
940IU
19%

Vitamin K
14µg
13%

Vitamin E
1mg
11%

Calcium
108mg
11%

Vitamin B12
0.6µg
10%

covered percent of daily need

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