Fall RVing Recipe: Dutch Oven Paella

This delightful fall RVing recipe is delicious and super simple to make. You will love how tasty it is and how it will keep even the pickiest member of your family coming back for more. The use of the Dutch oven makes creating this meal super simple because it becomes a one pot meal.

dutch oven

Dutch Oven Paella

dutch oven paella


  • 4-6 chicken thighs
  • 4 sausages, sliced
  • Olive oil
  • 1/2 onion
  • 2 cloves garlic
  • 2 cups white rice
  • salt and pepper
  • saffron threads
  • paprika
  • 16-ounce can of diced tomatoes
  • white wine
  • chicken stock
  • 2 cups frozen peeled shrimp

Step 1:  Sautee chicken and sausage in olive oil using a heavy-bottomed cast iron dutch oven pot (of if you have one, a real paella pan). If you’re not using meat, you can substitute cubes of tofu, vegetarian sausage or mushrooms.

Step 2:  Add in 1/2 a cup of diced onion and 2 cloves of diced garlic and cook until browned. Add in 2 cups of rice, and stir into the sautéed onion and olive oil, allowing the rice to toast slightly.

Step 3:  Now add in a 16-ounce can of diced tomatoes, and simmer. Add salt, pepper, saffron threads, and paprika to taste.

Step 4:  Once the mixture has been simmering for 1o minutes, add in a cup of white wine and two cups of veggie or chicken stock.

Step 5:  Mix together, then move to a cooler spot on your fire or stove, and don’t stir it. Arrange 2 cups’ worth of shrimp on top and cover the dutch oven with its lid, or a piece of foil. Let it simmer for about 15 minutes, allowing the rice to get crusty on the bottom and the steam to finish cooking the  shrimp.

Test the rice to ensure it’s cooked through, and serve with a sprinkle of fresh parsley and a squeeze of lemon.

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Recipe: inhabitat.com

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