I have several Cabella's 20" Dutch ovens and the lids make fantastic paella!
Dutch oven Paella
"Cast Iron Covered Wagon Cookin';
Using Big Iron" by David Herzog
½ cup olive oil, divided
12 chicken thighs
3 Tbs. Emerilâ€[emoji]8482[/emoji]s Essence
2 ½ tsp. Kosher salt divided
2 lbs. Spanish chorizo, substitute Mexican Chorizo if not available, diced into1/4†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 Tbs. minced garlic
2 tsp. Saffron threads
2 qts. chicken stock
4 cups medium grain rice
2 lbs. jumbo shrimp (shells and tails on, back split)
1 lb. mussels, cleaned and de bearded
1 lb. steamer clams, cleaned
2 ½ cups frozen peas, thawed
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†Cabelaâ€[emoji]8482[/emoji]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 sautÃ[emoji]169[/emoji] 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, 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.
Dutch oven Paella
"Cast Iron Covered Wagon Cookin';
Using Big Iron" by David Herzog
½ cup olive oil, divided
12 chicken thighs
3 Tbs. Emerilâ€[emoji]8482[/emoji]s Essence
2 ½ tsp. Kosher salt divided
2 lbs. Spanish chorizo, substitute Mexican Chorizo if not available, diced into1/4†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 Tbs. minced garlic
2 tsp. Saffron threads
2 qts. chicken stock
4 cups medium grain rice
2 lbs. jumbo shrimp (shells and tails on, back split)
1 lb. mussels, cleaned and de bearded
1 lb. steamer clams, cleaned
2 ½ cups frozen peas, thawed
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†Cabelaâ€[emoji]8482[/emoji]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 sautÃ[emoji]169[/emoji] 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, 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.
