Valencian-style Gluten-Free Paella

local_grocery_store Ingredients

• 4 cups gluten-free chicken broth, none
• 1/2 teaspoon saffron threads, none
• 2 tablespoons olive oil, none
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces, none
• 1/2 pound large shrimp, peeled and deveined, none
• 1 onion, chopped, none
• 1 red bell pepper, chopped, none
• 3 cloves garlic, minced, none
• 1 1/2 cups short-grain rice, none
• 1/2 cup dry white wine, none
• 1/2 cup frozen peas, none
• 1/2 cup chopped fresh parsley, none
• 1 lemon, cut into wedges, none

restaurant_menu Method

1. 1.In a large saucepan, bring the chicken broth to a simmer. Add the saffron threads and let steep for 10 minutes.
2. 2.In a large paella pan or deep skillet, heat the olive oil over medium-high heat. Add the chicken and shrimp and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. 3.Add the onion, red bell pepper, and garlic to the pan and cook until softened, about 5 minutes. Add the rice and stir to coat with the oil. Cook for 1-2 minutes, stirring constantly.
4. 4.Add the white wine and stir until it has been absorbed by the rice. Add the saffron-infused broth, a ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
5. 5.After about 20 minutes, add the peas and the reserved chicken and shrimp. Cook for another 5-10 minutes, until the rice is tender and the liquid has been absorbed.
6. 6.Remove from the heat and let rest for 5 minutes. Garnish with chopped parsley and lemon wedges. Serve hot.

lightbulb_outline Tips

• chevron_rightBe sure to use a good-quality gluten-free chicken broth for the best flavor.
• chevron_rightIf you don't have a paella pan, you can use a deep skillet instead.
• chevron_rightFor a vegetarian version, omit the chicken and shrimp and use vegetable broth instead of chicken broth.