Gluten-free,

Easy Spanish paella!

Paella, capsicum, mushrooms, zucchinis, garlic, onion, peas, tomato, paprika, chorizo, chicken, passata,

Paella-bowl Easy Spanish paella! Gluten-free

This is my favourite meal ever. I remember clearly after the first time I had it in Seville Spain in 1996, I knew I would try to master this meal when I returned home. After trying so many recipes this is a combination of many attempts that suits my taste buds perfectly. I hope you love it as much as I do.

Ingredients

  • 500g of chicken breast or thigh fillets (for a stronger flavour)
  • 1 large chorizo sausage
  • 1 large red onion
  • 1/2 capsicum red or green
  • 1 small zucchini
  • 6 mushrooms
  • 2-3 cloves of Australian garlic
  • 1 1/2 cups of Arborio or medium grain rice
  • 1 pinch of saffron
  • 1 litre of chicken stock (refer to home-made chicken stock recipe)
  • 1 cup of frozen peas
  • 2 teaspoons smoked paprika
  • 1/4 cup of passata (tomato puree)
  • 1 tomato
  •  2 tablespoons of olive oil
  • 1 paella pan (you can also use a stainless steal frying pan)

Method

  1. Heat 1 litre of chicken stock and add in saffron to soak.
  2. Slice chorizo finely, cut chicken into small chunks, finely cut garlic, onion, tomato, zucchini, mushrooms and capsicum.
  3. Heat 1 tablespoon of olive oil the paella pan and cook chorizo. Then place on paper towel on a plate. Then do the same with the chicken until cooked.
  4. Then cook onion until soft and then add garlic, tomato puree, and paprika and cook for 2 minutes in pan.
  5. Now add in zucchini, mushrooms, and capsicum to mixture and soften for 2 minutes.
  6. Now evenly distribute rice in pan and add the rest of the oil over the top and mix through and add chorizo and chicken.
  7. Add the chicken stock and allow to boil.
  8. Once boiling turn down to a simmer for the next 20minutes or until rice is cooked. (Do not stir paella once you put in stock just let it cook)
  9. Once rice is cooked turn off the heat and place tomatoes on top and peas  and cover with a lid or cover and allow it to cook for another 5 minutes.
  10. Serves 6, dish up with a green salad.

Alternative include adding prawns or calamari these are all added when you place on the tomato and peas with a lid as they don’t need long to cook.

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Dor B

Yummy, can’t wait to try it. Thanks for taking the time to post these treats. Dor.

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