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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:77%

Spoonacular Score: 77%

 

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.

Paella can be paired with Tempranillo, Albarino, and Grenache. 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. The Orgasmic Wine Company Oh! Orgasmic , Tempranillo with a 5 out of 5 star rating seems like a good match. It costs about 80 dollars per bottle.

Orgasmic Wine Company Oh! Orgasmic , Tempranillo

Hints of tobacco and shows off subtle earthiness. Dark cherry on the nose invites the first taste of this popular varietal. Spice and the suggestion of leather give this a grip that leads you to appreciate the medium tannins and lingering finish. At Naked Winery, we are on a mission to cut the divorce rate by encouraging couples to share a glass of wine nightly. We "Aim to Tease" with labels are just a bit risqué because we believe the experience surrounding wine should be fun. Set the mood for fun and romance with premium wines, exotic brands and provocative back labels. Get Uncorked® and enjoy what life unexpectedly brings you.

» 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 cups
2 cups arborio rice
arborio rice
3 cups
3 cups low sodium chicken broth
low sodium chicken broth
0.33 cups
0.33 cups dry white wine
dry white wine
0.17 tsps
0.17 tsps saffron threads
saffron threads
1
1  bay leaf
bay leaf
0.75 cups
0.75 cups frozen artichoke hearts
frozen artichoke hearts
0.5 cups
0.5 cups 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 cups arborio rice
2 cups
arborio rice
3 cups low sodium chicken broth
3 cups
low sodium chicken broth
0.33 cups dry white wine
0.33 cups
dry white wine
0.17 tsps saffron threads
0.17 tsps
saffron threads
1  bay leaf
1
bay leaf
0.75 cups frozen artichoke hearts
0.75 cups
frozen artichoke hearts
0.5 cups frozen peas
0.5 cups
frozen peas
1 leaf fresh flat leaf parsley
1 leaf
fresh flat leaf parsley
some lemon wedges
some
lemon wedges

Equipment

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


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: $4.71
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
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
$3.00
$0.60
$0.24
$0.88
$3.00
$2.16
$1.08
$0.06
$0.02
$3.24
$0.64
$0.04
$28.24

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
689 Calories
49g Protein
22g Total Fat
68g Carbs
33% Health Score
Limit These
Calories
689
34%

Fat
22g
35%

  Saturated Fat
7g
44%

Carbohydrates
68g
23%

  Sugar
5g
6%

Cholesterol
295mg
99%

Sodium
1297mg
56%

Alcohol
1g
8%

Get Enough Of These
Protein
49g
98%

Selenium
72µg
103%

Manganese
1mg
71%

Vitamin B3
12mg
63%

Folate
231µg
58%

Vitamin B1
0.82mg
54%

Vitamin C
44mg
53%

Phosphorus
515mg
52%

Vitamin B6
0.95mg
48%

Iron
7mg
41%

Zinc
5mg
36%

Copper
0.66mg
33%

Vitamin B12
1µg
32%

Potassium
948mg
27%

Vitamin B5
2mg
27%

Vitamin B2
0.45mg
26%

Magnesium
98mg
25%

Fiber
5g
23%

Vitamin A
940IU
19%

Calcium
172mg
17%

Vitamin E
2mg
17%

Vitamin K
14µg
14%

Vitamin D
0.57µg
4%

covered percent of daily need

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