Spanish Lunch: Scrumptious Gluten-Free Chicken Paella with Garlic Aioli and Roasted Vegetables

Allergens

Soy (from aioli)

Ingredients

• 2 cups Bomba rice (gluten
• free)
• 4 cups gluten
• free chicken broth
• 1 lb bone
• in, skin
• on chicken thighs
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 cup frozen peas
• 2 cups cherry tomatoes, halved
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 teaspoon saffron threads
• 2 tablespoons gluten
• free flour
• Gluten
• free garlic aioli
• Fresh parsley, for garnish

Instructions

1. Preheat oven to 350°F (180°C). In a large, deep skillet or paellera, heat oil over medium heat. Add onion and garlic, cook until translucent. Stir in rice and coat with the oil mixture, allowing it to toast slightly. Gradually pour in chicken broth, stirring continuously. Season with salt, pepper, paprika, and saffron threads. Arrange chicken thighs on top of the rice mixture, skin side up. Bake for 20 minutes, then remove from oven and arrange cherry tomatoes and diced bell peppers around the chicken. Sprinkle with gluten free flour to help thicken the sauce. Return to oven and bake an additional 15 20 minutes, or until rice is cooked and tender. Remove from oven, stir in frozen peas, and let rest for 10 minutes before serving. Serve hot, with a side of gluten free garlic aioli and garnished with fresh parsley.

Chef’s Insight

To maximize flavor, season each layer of the paella as you go, ensuring every element is well-seasoned. Don't be afraid to experiment with different proteins or vegetables to create your own unique version of this classic dish.

Notes

For best results, use Bomba rice, a Spanish variety with a high starch content that gives paella its distinctive texture.