Gluten-Free Seafood Paella

Ingredients

• 1 lb Shrimp, peeled and deveined 1 lb Shrimp, peeled and deveined
• 1 lb Mussels, scrubbed and debearded 1 lb Mussels, scrubbed and debearded
• 0.5 lb Boneless, skinless chicken thighs, cut into 1-inch pieces 0.5 lb Boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp Olive oil 2 tbsp Olive oil
• 1 large Onion, finely chopped 1 large Onion, finely chopped
• 1 red Bell pepper, chopped 1 red Bell pepper, chopped
• 4 cloves Garlic, minced 4 cloves Garlic, minced
• 1.5 cups Arborio rice or short-grain rice 1.5 cups Arborio rice or short-grain rice
• 0.5 tsp Smoked paprika 0.5 tsp Smoked paprika
• Pinch Saffron threads, steeped in 2 tbsp warm water Pinch Saffron threads, steeped in 2 tbsp warm water
• 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, for serving 1 lemon cut into wedges, for serving
• 1 tsp Salt 1 tsp Salt
• 0.5 tsp Black pepper 0.5 tsp Black pepper

Instructions

1. 1

   Season the chicken pieces generously with salt and black pepper. In a large, wide paella pan or oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook until golden brown on all sides and mostly cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.

2. 2

   Add the remaining 1 tablespoon of olive oil to the same pan. Reduce the heat to medium and add the chopped onion and red bell pepper. Sauté until softened and translucent, about 5-7 minutes, stirring occasionally. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Add the Arborio rice to the pan and stir it with the vegetables for about 2 minutes, toasting the grains slightly. Stir in the smoked paprika and the steeped saffron threads with their water. Pour in the warm gluten-free stock and bring the mixture to a simmer, stirring to distribute the rice evenly.

4. 4

   Nestle the cooked chicken pieces back into the rice mixture. Arrange the shrimp and mussels over the top of the rice, ensuring they are partially submerged. Cover the pan tightly with foil or a lid and let it simmer gently on the stovetop over low heat for about 15-20 minutes, or until the rice is al dente and the seafood is cooked through and the mussels have opened. Discard any mussels that do not open.

5. 5

   Remove the pan from the heat and stir in the frozen peas and chopped fresh parsley. Let the paella rest, covered, for 5 minutes to allow the flavors to meld and the peas to warm through. Serve the gluten-free seafood paella immediately with fresh lemon wedges on the side.

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.
• Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.