Gluten-Free Chicken Paella

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil 2 tbsp olive oil
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup Bomba or Arborio rice 1 cup Bomba or Arborio rice
• 3 cloves garlic, minced 3 cloves garlic, minced
• 0.5 tsp smoked paprika 0.5 tsp smoked paprika
• Pinch saffron threads Pinch saffron threads
• 4 cups GF chicken or vegetable stock, warm 4 cups GF chicken or vegetable stock, warm
• 0.5 cup frozen peas 0.5 cup frozen peas
• 2 tbsp fresh parsley, chopped 2 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges 1 lemon, cut into wedges
• 1 tsp salt 1 tsp salt
• 0.5 tsp black pepper 0.5 tsp black pepper

Instructions

1. 1

   Season the chicken thigh pieces generously with salt and black pepper. Ensure any spices used are certified gluten-free. Set aside.

2. 2

   Heat the olive oil in a large, shallow paella pan or oven-safe skillet over medium-high heat until shimmering. Add the seasoned chicken pieces and sear them until they are golden brown on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside, leaving the rendered fat behind.

3. 3

   Reduce the heat to medium and add the chopped onion and diced red bell pepper to the pan. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and smoked paprika, cooking for another minute until fragrant, being careful not to burn the garlic.

4. 4

   Stir in the Bomba or Arborio rice, coating each grain with the oil and aromatics. Toast the rice for about 1-2 minutes until the edges appear slightly translucent. Add the saffron threads and stir to distribute them evenly throughout the rice.

5. 5

   Pour in the warm GF chicken or vegetable stock and bring the mixture to a gentle simmer. Arrange the seared chicken pieces evenly over the rice. Do not stir the rice from this point onwards to allow the socarrat (crispy bottom layer) to form. Simmer uncovered for about 15-18 minutes, or until most of the liquid has been absorbed and the rice is al dente.

6. 6

   Scatter the frozen peas over the top of the paella during the last 5 minutes of cooking. Once the liquid is mostly absorbed and the rice is tender, increase the heat slightly for 1-2 minutes to develop the socarrat on the bottom. The paella is ready when you hear a gentle crackling sound and smell a toasty aroma. Let it rest, covered loosely with foil, for 5 minutes before serving.

7. 7

   Garnish the finished paella with fresh chopped parsley and serve immediately with lemon wedges on the side for squeezing over the top.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
• Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.