Delectable Spanish Gluten-Free Breakfast Paella: A Cinematic Culinary Experience

Allergens

None (except for eggs)

Ingredients

• 1 cup gluten
• free paella rice
• 2 cups vegetable broth
• 1/2 cup white wine (optional)
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 1/4 cup chopped tomato
• 1/4 cup canned artichoke hearts, quartered
• 2 large garlic cloves, minced
• 1/4 tsp saffron threads, crushed
• 1/2 cup cooked chorizo, sliced (gluten
• free)
• 2 large eggs
• 2 tbsp olive oil
• Salt and pepper, to taste
• Smoked paprika, for garnish
• Fresh parsley, chopped, for garnish

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the onion, bell pepper, tomato, garlic, salt, and pepper, and sauté until softened and fragrant, about 5 minutes.
2. Stir in the crushed saffron threads and cook for another minute.
3. Pour in the vegetable broth and white wine (if using), then add the artichoke hearts and chorizo. Bring to a simmer and cook for 10 12 minutes, or until the liquid has been absorbed and the rice is cooked through.
4. In a small bowl, whisk together the eggs and season with salt and pepper. Gently stir the eggs into the paella, distributing them evenly throughout the dish. Remove from heat and let rest for 5 minutes.
5. Garnish with smoked paprika and chopped fresh parsley before serving.

Chef’s Insight

The combination of aromatic ingredients and flavors creates a rich sensory experience that will transport you to Spain with every bite.

Notes

For the best results, use high-quality ingredients and fresh produce. Adjust cooking times to suit your preferences for rice texture.