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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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Spanish Chicken and Pea Paella
32 mintotal
1servings
11ingredients

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

  1. Brown chicken in olive oil until golden on both sides.
    Spanish Chicken and Pea Paella, step 1
  2. Add pepper and garlic; cook until softened and fragrant.4 min timer
    Spanish Chicken and Pea Paella, step 2
  3. Stir in paprika, saffron, and rice until grains are coated.
    Spanish Chicken and Pea Paella, step 3
  4. Pour in stock; simmer without stirring until rice is nearly tender.15 min timer
    Spanish Chicken and Pea Paella, step 4
  5. Scatter peas over rice; cover and cook until tender and chicken reaches 165°F/74°C.5 min timer
    Spanish Chicken and Pea Paella, step 5
  6. Rest briefly, then finish with parsley and lemon wedges.3 min timer
    Spanish Chicken and Pea Paella, step 6

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.

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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.