Spanish Chorizo‑Free Paella with Shrimp‑Free Seafood Mix
A vibrant saffron rice dish loaded with chicken, bell peppers, and a mix of safe seafood alternatives.
Total
50 min
Prep
20 min
Cook
30 min
Serves
2
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Recipe serves 2
Ingredients
- 200 g Chicken thigh, boneless
- 150 g Gluten‑free short‑grain rice
- 2 tbsp Olive oil
- 1 pinch Saffron threads
- 300 ml Chicken broth (gluten‑free)
- 1/2 Red bell pepper, diced
- 1/4 cup Green peas (frozen)
- 1 tsp Paprika
- 2 cloves Garlic, minced
- to taste Salt
- to taste Black pepper
Instructions
- 1
Heat olive oil in a wide pan over medium heat; add chicken pieces and brown 5 minutes.
- 2
Add garlic and paprika; sauté 1 minute.
- 3
Stir in rice, coating it with oil for 2 minutes.
- 4
Add saffron, chicken broth, bell pepper, and peas; bring to a boil.
- 5
Reduce heat, cover, and simmer 18‑20 minutes until rice is tender and liquid absorbed.
- 6
Season with salt and pepper; let rest 5 minutes before serving.
Nutrition per serving
Calories
460
23% of a 2,000 kcal day
| Protein | 32 g |
| Carbohydrate | 55 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 720 mg |
Goes well with this
Spanish dishes that round out the meal.
Spanish Saffron Infused Rice
Golden rice seasoned with real saffron threads and sweet smoked paprika.
Roasted Pepper and Manchego Tortilla
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Classic Tortilla Española
The traditional Spanish potato and onion omelette cooked in olive oil.
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