Dutch Oven Paella
Transform your kitchen into a tapas-style feast with this vibrant Dutch Oven Paella, a one-pot wonder brimming with bold Spanish flavors. Perfectly seasoned chicken thighs, smoky chorizo, and tender saffron-infused rice are the base for this crowd-pleasing dish. The magic unfolds as fresh shrimp, mussels, and sweet cherry tomatoes simmer to perfection, creating a stunning centerpiece that's as delicious as it is visually striking. Finished with a sprinkle of peas, fresh parsley, and bright lemon wedges, this paella comes together effortlessly in a Dutch oven, making it a no-fuss yet show-stopping meal ideal for gatherings. Indulge in this hearty, comforting recipe and savor the authentic taste of Spain in every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 4 ounces Spanish chorizo, sliced
- 1 medium yellow onion, diced
- 1 medium red bell pepper, sliced into strips
- 4 cloves garlic cloves, minced
- 2 cups short-grain rice (such as Arborio)
- 2 teaspoons paprika
- 0.5 teaspoon saffron threads
- 4 cups chicken broth
- 0.5 cup dry white wine
- 1 cup cherry tomatoes, halved
- 0.5 pound raw shrimp, peeled and deveined
- 1 pound mussels or clams, scrubbed and debearded
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 lemon lemon wedges
Instructions
Heat the Dutch oven over medium heat and add the olive oil.
Season the chicken thighs with kosher salt and black pepper. Brown the chicken in the Dutch oven for 3-4 minutes per side, then remove and set aside.
Add the sliced chorizo to the Dutch oven and sauté for 2-3 minutes until lightly browned. Remove and set aside with the chicken.
In the same Dutch oven, add the diced onion, sliced red bell pepper, and minced garlic. Sauté for 5-6 minutes until the vegetables are softened.
Stir in the rice, paprika, and saffron threads, and toast for 1-2 minutes until the rice is slightly translucent.
Deglaze the pot by pouring in the chicken broth and dry white wine, scraping up any browned bits from the bottom of the Dutch oven.
Return the chicken and chorizo to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover the Dutch oven, and cook for 15 minutes.
After 15 minutes, stir in the halved cherry tomatoes, then arrange the shrimp and mussels (or clams) on top of the rice mixture. Cover and cook for an additional 10 minutes, or until the shellfish open and the shrimp are cooked through.
Sprinkle the frozen peas over the paella, cover, and cook for 2-3 more minutes until heated through.
Remove the Dutch oven from the heat, let rest for 5 minutes, then garnish with chopped parsley.
Serve the paella directly from the Dutch oven with lemon wedges on the side for squeezing.
Nutrition Facts
Calories |
3232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 6767 mg | 294% | |
| Total Carbohydrate | 217.1 g | 79% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 34.3 g | ||
| Protein | 286.3 g | 573% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 765 mg | 59% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 6270 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
