Dutch Oven Paella
Ready in 45 minutes, for 6 servings
EQUIPMENT:
- oven
1) Adjust oven rack to lower middle position and heat oven to 35
INGREDIENTS:
- minced garlic
- salt and pepper
- olive oil
- chicken
- pepper
- shrimp
- salt
EQUIPMENT:
- bowl
2) 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.
INGREDIENTS:
- bell pepper
- cooking oil
EQUIPMENT:
- dutch oven
3) 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.
4) Remove to a plate and set aside.
INGREDIENTS:
- chicken thighs
- cooking oil
EQUIPMENT:
- pot
5) Add 1 T. more oil to the pot, add chicken thighs and brown well, flipping once, about 3 minutes per side.
INGREDIENTS:
- chicken
- sausage
EQUIPMENT:
- bowl
6) 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.
INGREDIENTS:
- chicken
EQUIPMENT:
- bowl
7) Add to bowl with the browned chicken.
INGREDIENTS:
- tomato
- garlic
- onion
- cooking oil
EQUIPMENT:
- pot
8) 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.
INGREDIENTS:
- rice
9) Add rice, cook and stir for about 2 minutes, making sure everything is evenly mixed.
INGREDIENTS:
- bay leaves
- saffron
- broth
- salt
- wine
10) Add broth, wine, saffron, bay leaf and 1/2 t. salt.
INGREDIENTS:
- chicken
- sausage
EQUIPMENT:
- oven
- pot
11) Add the browned chicken and sausage. Increase heat to med-high, bring to a boil, stirring often. Cover pot and place in the oven.
EQUIPMENT:
- oven
12) Bake for 15 minutes (liquid should be mostly absorbed).
INGREDIENTS:
- artichoke hearts
- rice
EQUIPMENT:
- oven
- pot
13) 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.
INGREDIENTS:
- bell pepper
- shrimp
- peas
- rice
EQUIPMENT:
- oven
14) 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.
EQUIPMENT:
- stove
15) Turn stove burner to med-high heat.
INGREDIENTS:
- rice
EQUIPMENT:
- stove
- oven
- pot
16) 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.
EQUIPMENT:
- pot
17) Remove pot from heat and let the paella rest, covered, for 5 minutes.
INGREDIENTS:
- lemon wedge
- parsley
18) Sprinkle with fresh chopped parsley and lemon wedges.