Spanish · Dinner
Seafood and Chicken Saffron Rice (Gluten-Free)
Saffron-infused rice simmered with chicken thigh, shrimp and mussels in the style of Spanish paella, built on a sofrito of onion, garlic, tomato and smoked paprika. Finished with peas and a squeeze of lemon, this gluten-free version swaps any wheat-based additions for cornstarch and confirms stock and paprika are gluten-free.
$7
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
18.4gFat
56.1gCarbs
7.9gSugar
4.8gFiber
980mgSodium
276mgChol
3.6gSat Fat
1080mgPotassium
110mgCalcium
4.8mgIron
3.2mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat chicken pieces dry and dust with cornstarch and salt. Scrub mussels under cold water, discarding any that stay open.
2
Sear
Heat olive oil in a wide shallow pan over medium-high heat. Sear chicken for 4 minutes, turning once, until golden on both sides.
3
Saute
Add onion and garlic to the pan and saute over medium heat for 3 minutes until the onion turns translucent and glossy.
4
Simmer
Stir in smoked paprika and canned tomatoes and cook for 2 minutes. Pour in stock, crumble in saffron, and bring to a simmer. Stir in rice and spread evenly. Reduce heat to medium-low and simmer uncovered for 15 minutes without stirring.
5
Finish
Nestle shrimp and mussels into the rice, scatter peas over top, cover, and steam over medium-low heat for 6 minutes until shrimp turn pink and mussels open fully. Rest uncovered 5 minutes.
6
Plate
Discard unopened mussels, scatter parsley over rice, and plate with a lemon wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless, skinless chicken thigh
- 5 oz140g shrimp
- 5 oz140g mussels
- 2/3 cup130g bomba or short-grain rice
- 1 1/2 cup360ml chicken stock
- 11 onion
- 4 cloves4 cloves garlic
- 5 oz70g, about a quarter of a 14.5 oz can canned tomatoes
- 1/4 tsp1/4 tsp saffron threads
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp olive oil
- 4 tbsp60g frozen peas
- 2 tsp2 tsp cornstarch
- 22 lemon wedge
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
