Gourmet Gluten-Free Portuguese Seafood Rice Bowl with Lemon Herb Sauce

Allergens

Shellfish (shrimp), Tree Nuts (almond flour)

Ingredients

• 1 cup Arborio rice (gluten
• free)
• 3 cups gluten
• free chicken or vegetable broth
• 1 lb shrimp, peeled and deveined
• 1 lb boneless, skinless chicken breast, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• Zest and juice of 2 lemons
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 cup Kalamata olives, pitted
• 1/4 cup crumbled feta cheese

Instructions

1. In a large saucepan, bring the gluten free broth to a boil and add Arborio rice. Lower the heat to medium and cook for 20 minutes, stirring occasionally until the rice is tender and creamy.
2. In a large skillet, heat olive oil over medium high heat. Season chicken with salt and pepper, then sauté until cooked through. Remove from the skillet and set aside.
3. Add shrimp to the same skillet, seasoning with salt and pepper. Cook for 2 3 minutes per side or until pink and opaque. Remove from the skillet and set aside.
4. In a small bowl, combine parsley, cilantro, lemon zest, lemon juice, smoked paprika, ground cumin, and salt and pepper to taste. Whisk in 1/2 cup of olive oil until emulsified.
5. To assemble the dish, divide the cooked rice among four bowls. Top with sautéed chicken, shrimp, cherry tomatoes, avocado slices, Kalamata olives, and feta cheese. Drizzle with lemon herb sauce and serve immediately.

Chef’s Insight

To enhance the presentation, garnish the dish with additional fresh herbs or lemon zest.

Notes

This recipe is designed to be both visually appealing and delicious, with a focus on mouthfeel, aroma, and plating appeal. The use of fresh herbs, citrus flavors, and a variety of textures creates a memorable dining experience.