Savory Dutch Oven Seafood Paella
Experience the rich flavors of Spain with this delightful Dutch Oven Seafood Paella recipe. This version is perfect for those who might not own a traditional paella pan but still want to enjoy the vibrant colors and tastes of this classic dish. Packed with extra-large shrimp, tender chicken thighs, spicy chorizo, and fresh mussels, this recipe utilizes a medley of aromatic herbs and spices to ensure a fragrant and satisfying meal. The rice absorbs the savory goodness of the broth, creating a one-pot wonder that's perfect for family gatherings or entertaining friends. Serve it with fresh lemon wedges for an extra zesty lift, and enjoy a taste of Spain in the comfort of your own kitchen.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
extra-large shrimp
1 lb (peeled and deveined (21/25))
salt
to taste
black pepper
to taste
olive oil
4 tablespoons (divided)
garlic
2 tablespoons (minced)
boneless skinless chicken thighs
1 lb (trimmed of excess fat and halved crosswise)
red bell pepper
1 (seeded and cut pole to pole into 1/2-inch-wide strips)
chorizo sausage
8 ounces (Spanish, sliced 1/2 inch thick on the bias)
onion
1 medium (chopped fine (about 1 cup))
diced tomatoes
1 (14 1/2 ounce) can (drained, minced, and drained again)
rice
2 cups (Valencia or Arborio rice)
low sodium chicken broth
3 cups
dry white wine
2/3 cup
saffron thread
1/2 teaspoon (crumbled)
bay leaf
1
mussels
1 dozen (scrubbed and debearded)
frozen green peas
1/2 cup (thawed)
fresh parsley leaves
2 teaspoons (chopped)
lemon
1 (cut into wedges, for serving)
Instructions
1
Preheat your oven by adjusting the rack to the lower-middle position and setting the temperature to 350°F.
2
In a medium bowl, combine the shrimp with 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon olive oil, and 1 teaspoon minced garlic. Toss well, cover with plastic wrap, and refrigerate until ready to use.
3
Season the chicken thighs with salt and pepper and set aside.
4
In a large Dutch oven, heat 2 teaspoons of olive oil over medium-high heat until shimmering. Add the red bell pepper strips and cook, stirring occasionally, until the skins blister and blacken slightly, about 3 to 4 minutes. Remove the peppers from the pot and set them aside on a small plate.
5
Add 1 teaspoon of oil to the now-empty Dutch oven, and heat until shimmering. Place the chicken thighs in a single layer, browning them without moving for about 3 minutes. Flip the pieces and brown the other side for another 3 minutes. Remove the chicken and transfer to a medium bowl.
6
Reduce heat to medium, then add the chorizo to the pot. Cook for 4 to 5 minutes, stirring frequently, until well-browned and the fat begins to render. Afterward, transfer the chorizo to the bowl with the chicken.
7
Add enough oil to the fat in the Dutch oven to equal 2 tablespoons. Heat over medium until shimmering, then add the chopped onion. Cook, stirring frequently, until the onion softens, about 3 minutes. Add the remaining minced garlic and cook for another minute until fragrant.
8
Stir in the drained diced tomatoes and cook until the mixture darkens and thickens slightly, about 3 minutes.
9
Add the rice to the pot, stirring for 1 to 2 minutes until the grains are well coated with the tomato mixture.
10
Pour in the chicken broth and white wine, then add the crumbled saffron threads, bay leaf, and 1/2 teaspoon of salt. Return the browned chicken and chorizo back into the pot. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally.
11
Once boiling, cover the pot and transfer it to the preheated oven. Cook until the rice has absorbed nearly all the liquid, about 15 minutes.
12
After 15 minutes, carefully remove the pot from the oven (but close the oven door to maintain heat). Uncover the pot, scatter the shrimp over the rice, and insert cleaned mussels hinged side down into the rice. Arrange the blistered red bell peppers in a pinwheel pattern over the top and scatter thawed peas evenly.
13
Cover the pot again and return it to the oven. Cook for an additional 10 to 12 minutes, until the shrimp are opaque and mussels have opened.
14
Allow the paella to stand covered for about 5 minutes before serving. Discard any mussels that have not opened, and remove the bay leaf if easily done. Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Dutch Oven Seafood Paella?
It is a Spanish-inspired dish featuring shrimp, chicken, chorizo, and mussels cooked in a Dutch oven instead of a traditional paella pan.
What temperature should I preheat the oven to?
Set your oven to 350°F and adjust the rack to the lower-middle position.
What type of rice is best for this paella?
Valencia or Arborio rice are recommended for their ability to absorb liquid and maintain texture.
How should I prepare the shrimp?
Toss 1 lb of peeled and deveined extra-large shrimp with salt, pepper, olive oil, and minced garlic, then refrigerate until needed.
What kind of chicken is used in this recipe?
Use 1 lb of boneless skinless chicken thighs, trimmed of excess fat and halved crosswise.
How long do I cook the red bell pepper?
Cook the pepper strips for 3 to 4 minutes until the skins blister and blacken slightly.
What kind of chorizo is required?
The recipe calls for 8 ounces of Spanish chorizo, sliced 1/2 inch thick on the bias.
How long should the chicken brown in the Dutch oven?
Brown the chicken thighs for about 3 minutes on each side over medium-high heat.
Why do I need to drain the diced tomatoes twice?
Draining them well ensures the mixture thickens properly and doesn't add too much excess moisture to the rice.
How long do I sauté the onion and garlic?
Cook the onion for about 3 minutes until soft, then add the garlic for another minute until fragrant.
What liquids are used to cook the rice?
The recipe uses 3 cups of low sodium chicken broth and 2/3 cup of dry white wine.
How much saffron should I use?
Use 1/2 teaspoon of crumbled saffron threads to provide color and traditional flavor.
How long is the first bake in the oven?
The pot should be covered and cooked in the oven for 15 minutes until most liquid is absorbed.
When do I add the seafood?
Add the shrimp and mussels after the initial 15-minute bake.
How should the mussels be placed in the pot?
Insert the cleaned mussels into the rice with the hinged side facing down.
When do I add the green peas?
Scatter the thawed peas over the rice at the same time you add the shrimp and mussels.
How long is the second stage of cooking?
Cook for an additional 10 to 12 minutes until the shrimp are opaque and mussels have opened.
What should I do with mussels that don't open?
Always discard any mussels that remain closed after the cooking process is complete.
How long should the paella rest before serving?
Allow the paella to stand covered for about 5 minutes to let the flavors settle.
What is the best way to garnish this dish?
Garnish with freshly chopped parsley and serve with fresh lemon wedges.
Can I use frozen shrimp?
Yes, but ensure they are fully thawed, peeled, and deveined before seasoning and refrigerating.
What does 'blistering' the peppers mean?
It means cooking them at high heat until the skin bubbles and turns dark, which adds a smoky flavor.
Why do I toast the rice before adding broth?
Stirring the rice with the tomato mixture for 1-2 minutes coats the grains in fat, which helps keep them separate and flavorful.
Do I need to remove the bay leaf?
Yes, remove the bay leaf before serving if it is easily accessible.
Can I substitute the white wine?
You can substitute the wine with an equal amount of chicken broth, though it will slightly change the acidity profile.
Is the chicken cooked through before it goes in the oven?
The chicken is only browned on the outside initially; it finishes cooking thoroughly during the oven baking stages.
How many mussels are in this recipe?
The recipe calls for 1 dozen (12) mussels, scrubbed and debearded.
What size are the chicken pieces?
The chicken thighs should be trimmed of excess fat and cut in half crosswise.
What should I do if my rice is still hard?
The 5-minute resting period with the lid on is crucial for finishing the rice's texture; ensure the lid fits tightly.
How do I arrange the bell peppers for serving?
Arrange the blistered red bell pepper strips in a pinwheel pattern over the top for a classic paella look.