Gluten-Free Seafood Paella

Ingredients

Shop links on this page are for Arborio rice or short-grain rice, Smoked paprika, Saffron threads, steeped in 2 tbsp warm water. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

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

• Once the stock is in, don't stir the rice. Leaving it undisturbed lets it cook evenly and form a toasted crust on the bottom; listen for a gentle crackle near the end.
• Tap any open mussels before cooking and throw away those that don't close. After cooking, discard any mussels that stay shut.
• Steep the saffron in the warm water for at least 10 minutes before it goes in, so it colors and flavors all the rice. Choose stock labeled gluten-free.

Common questions