Fructose Free Saffron Rice Paella with Shrimp & Chicken
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Learn more →Ingredients
4 servings
For the paella
- ¼ tsp saffron threads
- ¼ cup warm water
- 1 ½ lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp kosher salt, divided
- ½ tsp black pepper, divided
- 3 tbsp garlic-infused olive oil, divided
- 1 lb large shrimp, peeled and deveined
- 4 scallions, green tops only, thinly sliced
- 1 medium red bell pepper, diced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 medium tomatoes, grated or finely chopped (about ¾ cup)
- 1 tsp smoked paprika
- 1 ½ cups bomba rice or medium-grain white rice
- 3 cups chicken broth
- ½ cup dry white wine
- ½ cup jarred roasted red peppers, drained and sliced
- ½ cup frozen peas, thawed (optional)
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Combine the saffron threads and warm water in a small bowl and let steep for 10 minutes while you prepare the remaining ingredients.
- 2
Preheat the oven to 400°F (205°C). Pat the chicken thighs dry and season all over with 1/2 tsp of the salt and 1/4 tsp of the pepper.
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