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Gluten-Free Paella Recipe

By: Gillian on February 15, 2012

This is a very colorful and appetizing dish that was originally created in the mid-1800’s in Valencia, Spain. Saffron adds a beautiful yellow color and fragrance to the rice. Enjoy this easy gluten-free recipe!

4 chicken breasts, skinless, boneless, cut into 1-inch cubes
3 Tbs vegetable oil
1 medium onion, chopped
1 tsp garlic, minced
1 1/4 cups rice
2 cups gluten-free chicken stock
1/4 tsp saffron
1 cup shelled, de-veined, uncooked medium-sized shrimp
1 red pimento, seeded and chopped
1 cup frozen peas
Salt & pepper

Gluten-Free Paella RecipeOver medium heat, fry the chicken in the oil until golden-brown; remove to a plate or small bowl. Fry the onion and garlic until browned. Add the rice and cook until transparent. Add the cooked chicken, chicken stock, saffron, and a dash of salt; bring to a boil. Add the shrimp, pimento and peas; cover and simmer for about 15-20 minutes, stirring occasionally (add a little more stock or water if necessary). Finish cooking when the rice is tender to the bite. If needed, adjust seasoning to taste with salt and pepper.

4-6 servings

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