Paella

Ingredients
  • 1 T olive or avocado oil
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 1 garlic clove, diced
  • 1 lb boneless, skinless chicken thighs
  • 1 Spanish chorizo sausage link, sliced into bite-size pieces
  • 1/3 lb shrimp, peeled and deveined
  • 1 C short-grain white rice (arborio)
  • 1 t dried oregano
  • 1.5 t paprika
  • 2–3 saffron threads
  • 15oz can diced tomatoes
  • 1 bullion cube
  • 1 C water
  • Flat-leaf parsley, for garnish
  • 1 lemon, for garnish
Instructions

Uses 4 quart (10-inch) oven

  1. Using only bottom heat, evenly coat bottom of hot Dutch oven with oil
  2. Add chicken thighs (should sizzle)
    1. Cook 5–6 minutes each side
    2. Remove and set aside
  3. Add shrimp and chorizo
    1. Cook 4–5 minutes, stirring occasionally
    2. Remove and set aside
  4. Add diced peppers and onions
    1. Season with oregano and paprika
    2. Cook 2–3 minutes, stirring constantly
    3. Add garlic about halfway through
  5. Add rice
    1. Mix for 1 minute
    2. Add water, saffron, can of tomatoes (with juice), bullion cube
    3. Mix well
  6. Add cooked meats on top of rice mixture in an even layer
  7. Place lid on Dutch oven
  8. Reduce heat and simmer for 30 minutes (DO NOT lift the lid)
  9. When done, sprinkle fresh parsley and a squeeze of lemon on top
Ingredients
Oil (avocado)
Pepper (bell red)
Onion (sweet)
Garlic
Chicken (thighs)
Sausage (chorizo)
Shrimp
Rice (white)
Oregano
Paprika (smoked)
Tomatoes (canned diced)
Chicken (bullion powder)
Parsley
Lemon
Categories
Dinners
Cooking Method
Dutch Oven