If you want to serve a memorable campfire meal I can’t imagine a much more flavorful or impressive dish than this paella. Dave Herzog (the chef who developed this recipe) is a real dutch oven impresario – you can get his recipe collections through the Cook’n recipe organizer, this requires purchasing the Cook’n software – something you may consider if you are a dedicated cook.
Make sure you like Dave’s Facebook page to keep up with his excellent advice and recipes.
DUTCH OVEN PAELLA
This recipe can be doubled by cooking in the 20-inch Dutch oven by using the oven right-side up.
1/2 cup olive oil, divided
12 chicken thighs
(Dave suggests – I sometimes substitute wing sections for chicken thighs, The wings are easier to divide between people, even though I prefer the thigh meat.
3 tablespoons Emeril’s Essence
2-1/2 teaspoons kosher salt, divided
2 pounds Spanish chorizo, diced into 1/4-inch 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 tablespoons minced garlic
2 teaspoons saffron threads
2 quarts chicken stock
1 quart medium grain rice
2 pounds jumbo shrimp, shells and tails on, back split
1 pound mussels, cleaned and de bearded
1 pound steamer clams, cleaned
2-1/2 cups frozen peas, thawed
In a large mixing bowl or tub season the chicken with 2 tablespoons Emeril’s Essence and 2 teaspoons salt. Toss the thighs to cover with seasonings. Heat a 20-inch Cabela’s Dutch oven lid over a checkerboard pattern of charcoal briquettes. Add 1/4 cup 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. Continue cooking until onions are softened, about 5 minutes. Add the rice and saute 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 quart stock into the lid or as much liquid it will hold without over flowing. Cover with bottom and add more stock 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 with two chicken thighs per person or 16 with one thigh each.
Recipe and photograph Dave Herzog Via: ‘Round the Chuckbox