Dutch oven paella
- Peel and chop the onions and garlic, then wash, deseed, and cut the peppers into strips.
- Boil some water in a saucepan; immerse then peel, crush, and set aside the tomatoes.
- Brown the chicken thighs in some hot oil in your cast iron Dutch oven
- Set them aside, then sweat the onions, garlic, and peppers in the Dutch oven. Add the rice and cook until translucent, then add the saffron, crushed tomatoes, and Espelette pepper.
- Heat the stock then gradually pour it over the rice until it is absorbed
- Slice the chorizo, chop the chicken, then mix with the rice
- Place the mussels on the rice and cover for 3 minutes
- In a frying pan, sear the shrimp in a drizzle of olive oil but do not cook them all the way through
- In a second frying pan, sear the hake with the cuttlefish
- Arrange the fish and shellfish over the rice and finish cooking for 5 minutes in the oven
- Top with chopped parsley and serve immediately with lemon quarters
- 500 g (17.6 oz) short-grain rice for paella
- 50 cl (2 cups) chicken stock
- 3 tbsp olive oil
- 2 cloves of garlic
- 2 onions
- 3 lemons
- 2 red and yellow peppers
- ½ chorizo
- 20 pink shrimp
- 500 g (17.6 oz) mussels
- 6 chicken thighs
- 300 g (10.6 oz) cuttlefish
- 500 g (17.6 oz) tomatoes
- 2 slices of hake
- A few strands of saffron
- Salt, pepper
- Flat-leaf parsley
- Espelette pepper
Why cook in a Dutch Oven?
Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.
The benefits of cooking with a frying pan
With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.