DUTCH OVEN PAELLA

Dutch Oven Paella image

Number Of Ingredients 16

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Ingredients

1/2 cup olive oil divided
12 chicken thighs
3 tablespoons Emeril's Essence (Creole Seasoning)
2 1/2 teaspoons kosher salt divided
2 pounds Spanish chorizo sausages (substitute Mexican if not available) diced into 1/4 inch half moons
1 medium onion chopped
2 cups red bell peppers chopped, about 2-3 peppers
2 cups green bell peppers chopped, about 2-3 peppers
4 tablespoons minced garlic
2 teaspoons saffron threads
2 quarts chicken stock
4 cups medium grain rice
2 pounds jumbo shrimp (shells and tails on, back split)
1 pound mussel cleaned and debearded
1 pound steamer clams cleaned
2 1/2 cups frozen peas thawed

Steps:

In a large mixing bowl or tub season the chicken with 2 Tbs. essence and 2 tsp. salt. Toss the thighs to cover with seasonings. Heat a 20" Cabela's Dutch oven lid over a checkerboard pattern of briquettes, then add ¼ cup of the olive oil to the lid. Once the oil starts to smoke cook the thighs on each side for 4 minutes per side to sear. Remove the chicken from the lid, and set aside. Add remaining oil and chorizo and brown, stirring occasionally until well browned, about 7 minutes. Add onions, and peppers and continue cooking until onions are softened, about 5 minutes. Add the rice and saute 3 minutes, then add garlic and saffron. Spread this mixture evenly across the lid then place the chicken thighs across the top of the mixture in a single layer. Pour about 1 qt. of the broth into the lid or as much liquid it will hold without over flowing. Cover with bottom and add more broth as needed in 15 to 20 minute intervals, adding as much as possible without over flowing until all the broth is used up. When the last of the broth is added, place the shrimp, mussels, and clams around the entire dish and cover. Cook 15 minutes, remove cover and sprinkle peas over the top, cover and remove from heat, let rest 7 to 10 minutes before serving. Serve from the lid on a lid trivet in the center of a table. Serves 8 two breasts per person, or 16 one breast per person. *NOTE: This recipe may be doubled by cooking in the 20" Dutch oven by using the oven traditionally right-side up.

Nutrition Facts : Nutritional Facts Serves

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Faadumo Aadan

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This paella was a complete disaster. I would not recommend this recipe to anyone.

Manager Martin

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This recipe is not worth your time. The results were not good and I would not recommend it.

Evelyn Fabunan

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I'm not sure what I did wrong, but my paella turned out mushy. I think I might have cooked it for too long.

Muzmmal Abbas

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This recipe was a bit too complicated for me. I think I'll stick to simpler paella recipes in the future.

Ashraful Lrb

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I followed the recipe exactly and my paella turned out bland. I think I might have used the wrong type of rice.

Juan Olivier

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This paella was a bit too spicy for my taste, but it was still very good. I would recommend using less chili powder next time.

Ovayo Siswenye

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I loved this recipe! It was so easy to make and the results were amazing. I would definitely recommend it to anyone looking for a delicious and easy paella recipe.