Gluten-Free Spanish Paella

Celiac.com 02/15/2025 - Paella, a traditional Spanish dish that originated in the Valencia region, is one of Spain's most iconic culinary creations. Its roots date back to the 15th and 16th centuries, when farmers and laborers would cook rice with whatever ingredients they had on hand, including vegetables, beans, and occasionally meat or seafood. Traditionally prepared in a wide, shallow pan called a "paellera," paella has evolved into many variations, often featuring seafood, chicken, or rabbit as the star protein. Despite its historical and regional specificity, paella has become a beloved dish worldwide, celebrated for its vibrant flavors and versatility.

For those with celiac disease or gluten sensitivity, enjoying a flavorful paella requires careful attention to the ingredients, as some versions may include broths or spices that contain hidden gluten. This gluten-free recipe ensures that you can savor the authentic taste of paella without compromising your dietary needs. Packed with fresh vegetables, tender proteins, and fragrant saffron-infused rice, this dish is a true celebration of Spanish cuisine.

Gluten-Free Spanish Paella Recipe

Celiac.com Sponsor (A12):
Servings: 4-6
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Ingredients

For the Base:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium tomato, grated (or 1/2 cup crushed tomatoes)
• 1 teaspoon smoked paprika
• ½ teaspoon sweet paprika
• ½ teaspoon ground turmeric (optional, for color enhancement)

For the Rice:

• 1 ½ cups short-grain rice (like Bomba or Arborio)
• 3 cups gluten-free chicken or vegetable broth (check for gluten-free certification)
• ¼ teaspoon saffron threads, soaked in 2 tablespoons warm water
• Salt and pepper to taste
• For the Proteins and Add-ins:
• 1 cup cooked and peeled shrimp
• 1 cup mussels or clams, cleaned (optional)
• 1 cup diced chicken thighs or breast
• ½ cup frozen peas
• ½ cup chopped green beans
• ½ lemon, sliced into wedges for serving

Instructions

Prepare the Base:
Heat the olive oil in a large paella pan or a wide, shallow skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant. Stir in the red and green bell peppers and cook until softened. Add the grated tomato, smoked paprika, sweet paprika, and turmeric, stirring to combine. Cook for 5 minutes until the mixture thickens slightly and the flavors meld.

Toast the Rice:
Add the rice to the pan, stirring to coat it in the flavorful base. Cook for 2-3 minutes, allowing the rice to absorb the spices and develop a slight toast.

Add the Broth and Saffron:
Pour in the gluten-free chicken or vegetable broth and the saffron-infused water. Stir to distribute the saffron evenly. Season with salt and pepper. Spread the rice mixture evenly across the pan, ensuring it is in a single, even layer.

Cook the Rice:
Bring the broth to a boil, then reduce the heat to low. Allow the rice to simmer gently without stirring for 15 minutes. Add the green beans and peas during the last 5 minutes of cooking.

Add the Proteins:
Gently place the shrimp, mussels or clams, and chicken on top of the partially cooked rice. Cover the pan with foil or a lid and cook for an additional 10 minutes, or until the seafood is cooked, the chicken is tender, and the rice has absorbed the liquid.

Create the Socarrat:
Increase the heat to medium-high for 1-2 minutes to create the "socarrat," the crispy, caramelized layer of rice at the bottom of the pan. Be careful not to burn it.

Serve and Garnish:
Remove the pan from the heat and let it rest for 5 minutes. Garnish with lemon wedges and additional parsley if desired. Serve directly from the pan for a traditional presentation.

Tips for Success:

• Use gluten-free certified broth and ensure all spices and proteins are free from gluten contamination.
• Do not stir the rice once the liquid is added; this helps achieve the perfect texture and the signature socarrat.
• Customize the proteins and vegetables to your taste or dietary preferences.

This gluten-free paella recipe demonstrates that even a dish steeped in tradition can be adapted for dietary needs without losing its authentic charm. By carefully selecting gluten-free ingredients, those with celiac disease or gluten sensitivity can enjoy a flavorful, hearty meal that connects them to the rich culinary heritage of Spain. It serves as a reminder that delicious, gluten-free versions of iconic dishes are well within reach.