Gluten Free Saffron Rice Paella with Shrimp & Chicken

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Gluten Free Saffron Rice Paella with Shrimp & Chicken

Golden saffron-infused rice forms the heart of this one-pan paella, simmered with grated tomato, smoked paprika, and sweet red bell pepper until every grain turns deeply savory. Seared chicken thighs go in first to build a rich base, then nestle into the rice to finish cooking in the oven while the bottom crisps into that coveted golden crust. Plump shrimp get pressed into the surface at the end, roasting just until pink and curled, and a scatter of peas and parsley brightens the whole pan before serving. Grated tomato, roasted red peppers, and a squeeze of fresh lemon keep the flavors bold and sunny without any fuss. It's a showstopping, straight-from-the-pan dinner that fits neatly into a gluten free spread, no special planning required beyond what's already in this recipe.

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Ingredients

4 servings

For the paella

¼ tsp saffron threads
Morton & Bassett Saffron Threads Frontier Co-op Saffron Threads, 0.036 oz Frontier Co-op Hand Harvested Saffron Threads, 0.018 oz Spicely Organic Saffron, 0.45 oz Spice Islands Spanish Threads Saffron
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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
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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