Spicy Seafood Paella: A Gluten-Free Spanish Lunch Sensation!

Allergens

None (excluding seafood)

Ingredients

• 1 cup Arborio rice (Gluten
• Free)
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 3 cups chicken broth (Gluten
• Free), warmed
• 1 cup chopped tomatoes
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, scrubbed and debearded
• 1/4 cup green peas
• 1/4 cup pitted Kalamata olives, halved
• 1/4 cup chopped parsley
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 1/2 tsp ground turmeric
• Salt and black pepper, to taste
• 1 lemon, zested and juiced

Instructions

1. In a large pan, heat the olive oil over medium heat. Add onion, red and green bell peppers, and garlic. Sauté until softened. Stir in Arborio rice, ensuring each grain is coated with oil. Cook for 1 minute. Add chicken broth, smoked paprika, cayenne pepper, turmeric, salt, and black pepper to the pan. Bring to a simmer. Lower heat, cover, and cook for about 15 minutes or until rice has absorbed most of the liquid. Stir in tomatoes, peas, Kalamata olives, shrimp, and mussels. Cover and cook for another 5 7 minutes, or until seafood is cooked through and mussels have opened. Remove from heat and stir in lemon zest and juice. Garnish with chopped parsley and serve hot.

Chef’s Insight

Don't be afraid to adjust the spice level according to your preferences by increasing or decreasing the cayenne pepper.

Notes

Feel free to swap out or add more seafood of your choice for a customizable dining experience.