This scaled back recipe for Paella from Bon Appetit might seem a little tame compared to the more authentic versions you may have tried but it is amazingly good and an ideal dish to prepare in your dutch oven. Having your ingredients lined up and ready to go is essential. In my 10 inch deep dutch oven, the Paella cooked for a total of 30 minutes from start to finish. I sauteed the ham and vegetables over 22 coals then covered my oven with another 18 coals on the lid. Once the broth and rice came to a boil I removed some of the center coals from the base of the oven. After 15 minutes, when the rice was almost ready, I added the shrimp and olives. In 7 minutes the shrimp were done and the rice was fluffy, fragrant and cooked to perfection. Toss in some frozen peas and artichoke hearts with the shrimp for an even more colorful and filling dinner.
One-Hour Shrimp Paella
1 Tblsp olive oil
8 oz 1/2 inch cubes smoked ham (about 1 1/2 cups)
1 large onion, chopped
1 red bell pepper, chopped
1/4 tsp (generous) saffron threads, crumbled
1/4 tsp hot Spanish paprika or hot Hungarian paprika
3 1/4 cups low-salt chicken broth, divided
1 1/2 cups uncooked white rice
1 lb uncooked, peeled, deveined large shrimp
1/2 cup pimiento-stuffed green olives, halved
Salt and pepper to taste
Lightly oil or spray dutch oven.
Saute ham, onions and bell pepper in olive oil over a full compliment of coals.
Cook for 8-10 minutes or until onions are translucent.
Stir in saffron and paprika, add 3 cups broth and rice.
Stir in salt and pepper.
Cover with as many coals on the lid as needed to bring broth to a boil.
Simmer until rice is almost tender, about 15 minutes.
Nestle shrimp into rice, top with olives and drizzle with remaining 1/4 cup broth to moisten.
Cover and cook until shrimp are just opaque in center, about 6 more minutes.
Makes 4 servings.
|Saute ham, onion and bell pepper over a full
compliment of coals
bring to a boil
shrimp and olives