Delectable Gluten-Free Spanish Seafood Paella: A Sensory Feast

Allergens

Shellfish, Sulfites (from wine)

Ingredients

• 2 cups Arborio rice (gluten
• free)
• 4 cups low
• sodium chicken broth (gluten
• free)
• 1 cup white wine
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb mussels, cleaned and bearded
• 1/2 lb clams, scrubbed
• 1/4 cup green peas, fresh or frozen
• 1/4 cup pimento, sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tomatoes, seeded and diced
• 1/2 tsp saffron threads
• 1/4 cup olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large, deep skillet or paella pan over medium heat. Add onion, garlic, red bell pepper, and tomatoes cook until softened, about 5 minutes.
2. Stir in paprika, cumin, and saffron threads. Cook for another minute to release the flavors.
3. Pour in white wine and let it simmer for a couple of minutes. Gradually add chicken broth and bring to a boil.
4. Add Arborio rice and stir continuously until well combined. Lower the heat, cover, and let it cook for 10 12 minutes or until the liquid is absorbed and rice is cooked.
5. Gently mix in seafood, peas, and pimento cover and cook for another 4 6 minutes, or until the clams and mussels have opened, and shrimp are pink.
6. Season with salt and pepper to taste. Remove from heat and let it rest for a few minutes before serving.
7. Garnish with fresh parsley and enjoy!

Chef’s Insight

The secret to perfect paella lies in using high-quality saffron and the right rice.

Notes

Adjust the spices according to your preference for heat and smokiness.