One-Pot Baked Paella
This recipe has all the delicious flavors of paella but is cooked in a big pot in the oven instead of in a pan on the stove. It’s really easy and so delicious!
Paella is traditionally made in a big pan on the stove. I don’t have a big enough pan for it though. I therefore have always done it in a Dutch oven. Recently when I was making a batch of paella, it occurred to me that I could probably put that Dutch oven into the actual oven to cook. My thinking was that it wold cook more evenly and would free up my stove space. I do really like getting things off of my stove and into my oven! That’s how this big one-pot baked paella was born.
O.K, so how do you make it? You sautee some onions and chopped Spanish chorizo sausage (that’s the cured sausage with smoked paprika in it. They look a bit like thick bright red pepperoni sticks). Then in goes some minced garlic and a big pinch of saffron, salt and Arborio rice. Arborio is a short-grained rice used in risotto. It’s similar to the Bomba rice that Spaniards use in their paella but it’s more readily available here in North America.
Then you add some canned diced tomatoes and boiling water. The boiling water is key! It’s going to make it so that when you cover the pot and put it in the oven, everything is already hot and the rice can start cooking. If you used tap water, it would take forever to get everything hot enough in the pot to start cooking the rice.
You cover the pot and put it in a 350ºF oven. Leave it there for 20 minutes. Then add some shrimp and peas. Put the lid back on and cook until the liquid is all absorbed, the rice is cooked and the shrimp are opaque and pink, it’s about 13-15 minutes more. Then give it a gentle fluff with a fork and serve with lemon wedges. Don’t skip the lemon. It really makes the whole dish bright and fresh and extra delicious.
Here you go, the printable recipe with ingredient amounts and everything:
One-Pot Baked Paella
- 1 Tbsp. olive oil
- 1 small onion, chopped
- 5 oz. Spanish chorizo (cured sausage with smoked paprika in it), chopped
- 2 cloves garlic, minced
- 1 big pinch of saffron
- 1 tsp. salt
- 2 cups Arborio rice
- 1 (14.5 oz.) can diced tomatoes
- 3 and 1/2 cups boiling water
- 1 and 1/2 lbs. medium peeled, deveined no-tail shrimp
- 2 cups frozen peas, defrosted
- 1 lemon, cut into 6 wedges (This is not an optional ingredient. The flavor is important).
- Preheat oven to 350ºF and fill a kettle and put it on to boil.
- In a Dutch oven heat the olive oil over medium heat. Add the onion and chorizo. Cook until onion is softened, 2-3 minutes. Add the garlic, safron, salt and rice. Stir. Add the diced tomatoes and increase temperature to high. Add the 3 and 1/2 cups of boiling water. Stir, cover and put it into the oven. Bake for 20 minutes.
- Add the shrimp and peas. Stir, cover and put it back into the oven until rice is cooked, liquid is all absorbed and shrimp are opaque and pink, 13-15 more minutes. Stir. Serve with the lemon wedges on the side.