This paella recipe ensures a crispy bottom no matter what when using the Instant Precision Dutch Oven!
Our Dutch Oven can be used on stovetops and in ovens. Remove from the unit and toast the bottom of
the pan to get that perfect socarrat, or bottom savory crust.
4boneless skinless chicken thighscut into 1-inch pieces
4chorizo linkssliced into 1-inch rounds
1largeyellow onionroughly chopped
5largeroma tomatoesroughly chopped
1medium red bell pepperdeseeded and roughly chopped
6garlic clovesroughly chopped
1cdry white wine
1clow-sodium chicken brothmicrowaved until hot
1cstring beanstopped and trimmed
Pinch of saffron
Preheat the Instant Precision Dutch Oven to 400°F for 60 Minutes.
Toss the diced chicken with the salt and paprika. Add the olive oil and seasoned chicken to the pan. Sauté for 8-10 Minutes, until all sides are golden and almost thoroughly cooked through. Remove from pan and set aside for later.
Add the sliced chorizo and olive oil to the pan. Sauté for 6-8 Minutes, until brown and crispy. Remove from pan and set aside for later.
Add the roughly chopped onion, tomatoes, bell pepper, and garlic to a blender and puree. This makes about 7 ½ cups of sauce. Pour into the pan, scraping up any bits stuck to the bottom of the pan. Cover and cook for 5 Minutes.
Sprinkle the saffron into the hot chicken broth. Pour the wine and chicken broth into the Dutch oven. Add the rice and stir to combine.
Cook for 10 Minutes without the lid, stirring occasionally.
Add the string beans, peas, smoked paprika, and salt. Stir to combine.
Cook for another 10 Minutes, then add the chicken and chorizo. Stir to combine.
Cook for a final 15 Minutes until the rice is cooked, and the paella has thickened. Do not stir in the final stages of cooking to ensure a crispy bottom. Serve warm!
For an even crispier bottom, remove the Dutch oven from the unit and Sauté over medium heat the final stages of cooking to ensure a crispy bottom. Serve warm!