Spanish Chicken and Pea Paella
Golden chicken, sweet peas and saffron-scented rice make this easy one-pan paella a weeknight favourite. A squeeze of lemon and fresh parsley brighten every bite.
Fits Celiac, Hashimoto's, Pregnancy and 8 more diets
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Ingredients
- 1 tbsp olive oil
- 150 g boneless skinless chicken thigh, cut into bite-size pieces
- ½ red bell pepper, sliced
- 1 clove garlic, minced
- ½ tsp smoked paprika
- 1 pinch saffron threads
- 80 g short-grain rice
- 240 ml certified gluten-free chicken stock
- 40 g peas, thawed if frozen
- ¼ lemon, cut into wedges
- 1 tbsp flat-leaf parsley, chopped
Method
- Brown chicken in olive oil until golden on both sides.

- Add pepper and garlic; cook until softened and fragrant.4 min timer

- Stir in paprika, saffron, and rice until grains are coated.

- Pour in stock; simmer without stirring until rice is nearly tender.15 min timer

- Scatter peas over rice; cover and cook until tender and chicken reaches 165°F/74°C.5 min timer

- Rest briefly, then finish with parsley and lemon wedges.3 min timer

Why it works
- Celiac disease: Certified gluten-free chicken stock and plain rice keep hidden gluten out.
- Gluten-free: Plain rice and certified gluten-free chicken stock keep wheat, barley and rye out.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, One pan recipes, Gluten-free dairy-free recipes.


