Dutch Oven Paella

Dairy Free
Health score
27%
Dutch Oven Paella
45 min.
6
908kcal
20.34%sweetness
100%saltiness
24.89%sourness
21.64%bitterness
66.69%savoriness
65.61%fattiness
100%spiciness

Ingredients

  • lb shrimp deveined peeled ()
  • servings salt and pepper 
  • servings olive oil extra virgin 
  •  garlic clove minced
  • lb chicken thighs boneless skinless trimmed
  • oz chorizo sausage cut spanish sliced
  •  bell pepper red seeded cut into 1/2 inch wide strips
  •  onion chopped fine
  • 14.5 oz canned tomatoes diced drained finely chopped canned
  • arborio rice 
  • arborio rice 
  • chicken broth low-sodium
  • 0.3 wine dry white
  • 0.5 saffron threads crumbled
  •  bay leaves 
  • 0.8 artichoke hearts frozen thawed
  • 0.5 peas frozen thawed
  • leaf flat parsely fresh chopped
  • servings lemon wedges 

Equipment

  • bowl
  • oven
  • pot
  • stove
  • dutch oven

Directions

  1. Adjust oven rack to lower middle position and heat oven to 35
  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.
  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.
  5. Add 1 T. more oil to the pot, add chicken thighs and brown well, flipping once, about 3 minutes per side.
  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.
  7. Add to bowl with the browned chicken.
  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.
  9. Add rice, cook and stir for about 2 minutes, making sure everything is evenly mixed.
  10. Add broth, wine, saffron, bay leaf and 1/2 t. salt.
  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.
  12. Bake for 15 minutes (liquid should be mostly absorbed).
  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.
  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.
  15. Turn stove burner to med-high heat.
  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.
  17. Remove pot from heat and let the paella rest, covered, for 5 minutes.
  18. Sprinkle with fresh chopped parsley and lemon wedges.

Nutrition Facts

Calories908kcal
Protein21.29%
Fat24.54%
Carbs54.17%

Properties

Glycemic Index
90.47
Glycemic Load
86.53
Inflammation Score
-9
Nutrition Score
37.646086956522%

Flavonoids

Malvidin
0.01mg
Catechin
0.1mg
Epicatechin
0.07mg
Eriodictyol
0.21mg
Hesperetin
0.33mg
Naringenin
0.06mg
Apigenin
0.01mg
Luteolin
0.16mg
Isorhamnetin
0.92mg
Kaempferol
0.26mg
Myricetin
0.08mg
Quercetin
3.85mg

Taste

Sweetness:
20.34%
Saltiness:
100%
Sourness:
24.89%
Bitterness:
21.64%
Savoriness:
66.69%
Fattiness:
65.61%
Spiciness:
100%

Nutrients percent of daily need

Calories:908.46kcal
45.42%
Fat:24.32g
37.42%
Saturated Fat:6.32g
39.51%
Carbohydrates:120.79g
40.26%
Net Carbohydrates:113.07g
41.12%
Sugar:5.66g
6.28%
Cholesterol:220.2mg
73.4%
Sodium:497.24mg
21.62%
Alcohol:1.37g
7.63%
Protein:47.46g
94.93%
Folate:378.14µg
94.54%
Manganese:1.81mg
90.72%
Vitamin B3:12.93mg
64.65%
Vitamin B1:0.95mg
63.38%
Vitamin C:48.14mg
58.35%
Selenium:38.61µg
55.15%
Phosphorus:536.82mg
53.68%
Iron:8.84mg
49.13%
Copper:0.86mg
43.24%
Vitamin B6:0.86mg
43.07%
Fiber:7.73g
30.91%
Vitamin B5:3mg
30%
Zinc:4.32mg
28.82%
Potassium:988.15mg
28.23%
Magnesium:108.22mg
27.05%
Vitamin A:1117.17IU
22.34%
Vitamin E:3.35mg
22.31%
Vitamin B2:0.36mg
20.88%
Vitamin K:18.41µg
17.54%
Calcium:118.37mg
11.84%
Vitamin B12:0.6µg
10.03%
Source:Foodista