Mediterranean Gluten-Free Seafood Paella with Saffron Aroma

Allergens

Shellfish, Nuts (from olives)

Ingredients

• 1. 2 cups Arborio rice 2. 4 cups gluten
• free vegetable broth 3. 1 cup white wine 4. 1 lb fresh shrimp, peeled and deveined 5. 1 lb mussels, scrubbed and debearded 6. 1 lb sea scallops 7. 1/2 cup Spanish saffron threads 8. 1 small yellow onion, finely chopped 9. 1 red bell pepper, diced 10. 4 cloves garlic, minced 11. 1 cup cherry tomatoes, halved 12. 1/2 cup green peas, fresh or frozen 13. 1/4 cup Kalamata olives, pitted and chopped 14. 1 tbsp smoked paprika 15. Salt and pepper, to taste 16. Olive oil 17. Fresh parsley, for garnish

Instructions

1. In a large paella pan or deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and bell pepper, sautéing until softened and translucent.
2. Stir in the minced garlic and cook for an additional minute.
3. Pour in the white wine, allowing it to reduce by half.
4. Gradually add the gluten free vegetable broth, saffron threads, smoked paprika, salt, and pepper. Bring the mixture to a simmer and remove from heat.
5. In the pan, layer the Arborio rice evenly, ensuring it's fully submerged in the liquid. Allow the rice to soak for 10 minutes, then stir gently.
6. Add the seafood shrimp, mussels, and scallops on top of the rice, followed by cherry tomatoes, green peas, and Kalamata olives.
7. Place the paella pan in a preheated oven at 350°F (180°C) for 20 25 minutes or until the rice is cooked and the seafood is opaque and cooked through.
8. Remove from the oven, garnish with fresh parsley, and serve immediately.

Chef’s Insight

The key to a successful paella lies in the balance of flavors and textures. The saffron adds an aromatic touch, while the seafood provides a satisfying mouthfeel.

Notes

This dish showcases a variety of textures and flavors, making it perfect for a gluten-free Spanish Dinner.