Dutch Oven Paella

Description

Don't have a paella pan? Here's a dutch oven recipe from america's test kitchen.
The dutch oven should be 11 to 12 inches with at least a 6-quart capacity.

Ingredients

• Extra-large Shrimp
• Salt And Pepper
• Olive Oil
• Garlic
• Boneless Skinless Chicken Thighs
• Red Bell Pepper
• Chorizo Sausage
• Onion
• Diced Tomatoes
• Rice
• Low Sodium Chicken Broth
• Dry White Wine
• Saffron Thread
• Bay Leaf
• Mussels
• Frozen Green Pea
• Fresh Parsley Leaves
• Lemon

Instructions

1. Adjust oven rack to lower-middle position
2. Heat oven to 350 degrees
3. Toss shrimp, 1 / 4 teaspoon salt, 1 / 4 teaspoon black pepper, 1 tablespoon oil, and 1 teaspoon garlic in medium bowl
4. Cover with plastic wrap and refrigerate until needed
5. Season chicken thighs with salt and pepper
6. Set aside
7. Heat 2 teaspoons oil in large dutch oven over medium-high heat until shimmering but not smoking
8. Add peppers and cook, stirring occasionally, until skin begins to blister and turn spotty black, 3 to 4 minutes
9. Transfer peppers to small plate and set aside
10. Add 1 teaspoon oil to now-empty dutch oven
11. Heat oil until shimmering but not smoking
12. Add chicken pieces in single layer
13. Cook, without moving pieces, until browned, about 3 minutes
14. Turn pieces and brown on second side, about 3 minutes longer
15. Transfer chicken to medium bowl
16. Reduce heat to medium and add chorizo to pot
17. Cook, stirring frequently, until deeply browned and fat begins to render, 4 to 5 minutes
18. Transfer chorizo to bowl with chicken and set aside
19. Add enough oil to fat in dutch oven to equal 2 tablespoons
20. Heat over medium heat until shimmering but not smoking
21. Add onion and cook, stirring frequently, until softened, about 3 minutes
22. Stir in remaining garlic and cook until fragrant, about 1 minute
23. Stir in tomatoes
24. Cook until mixture begins to darken and thicken slightly, about 3 minutes
25. Stir in rice and cook until grains are well coated with tomato mixture, 1 to 2 minutes
26. Stir in chicken broth, wine, saffron, bay, and 1 / 2 teaspoon salt
27. Return chicken and chorizo to pot, increase heat to medium-high and bring to boil, uncovered, stirring occasionally
28. Cover pot and transfer to oven
29. Cook until rice absorbs almost all liquid, about 15 minutes
30. Remove pot from oven
31. Uncover pot
32. Scatter shrimp over rice, insert mussels hinged side down into rice, arrange bell pepper strips in pinwheel pattern, and scatter peas over top
33. Cover and return to oven
34. Cook until shrimp are opaque and mussels have opened, 10 to 12 minutes
35. Let paella stand, covered, about 5 minutes
36. Discard any mussels that have not opened and bay leaf, if it can be easily removed
37. Sprinkle with parsley and serve, passing lemon wedges separately