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1 whole chicken, cut up
4 extra chicken legs or thighs
1 large onion, diced
1 green pepper, diced
3 large tomatoes, diced
Minced garlic to taste
2 Tbsp. olive oil
1/2 lb. mushrooms, sliced
1 (12 oz.) package sausage links, cooked and cut into bite-size pieces
1 lb. medium Shrimp, cooked and cleaned
8-10 cups cooked rice
Pinch of saffron
Salt and pepper to taste
Reserve both legs and thighs from whole chicken and the 4 extra pieces. Bake the remaining chicken pieces in a Dutch oven about 45 minutes at 350 degrees F.
Saute the onion, peppers, tomatoes, and garlic in olive oil until vegetables are tender-crisp. Remove to a bowl, and lightly saute mushrooms in same pan. Combine with onion mixture and set aside.
When chicken is done, cool, debone, and cut meat into bite-size pieces. Reserve broth for use in rice preparation, substituting it for part of the water. Add a small pinch of saffron to rice.
Combine sausage, Shrimp, and chicken in a large skillet and saute lightly. Fold onion and Shrimp mixtures into cooked rice and turn into a greased Paella dish or 9x13 inch casserole; season with salt and pepper.
Meanwhile, oven-fry reserved chicken pieces about 1 hour before serving time. Bake Paella at 375 degrees F for 20 minutes; add Clams and Mussels and bake 10 minutes more. Top with chicken pieces and garnish with lemon slices.
OPTIONAL: Add Lobster, dry white wine, hot peppers, peas or pork to Paella.