Gluten Free Paella with Shrimp and Chorizo

Ingredients - Serves 6

• Salt and pepper - To taste
• Fresh parsley - For garnish
• Lemon wedges - For serving
• Frozen peas - 1 cup
• Gluten-free paella rice - 2 cups
• Smoked paprika - 1 teaspoon
• Saffron threads - 1/4 teaspoon
• Gluten-free chicken broth - 3 cups
• Garlic - 3 cloves, minced
• Bell pepper - 1, diced
• Onion - 1, diced
• Shrimp - 1 pound, peeled and deveined
• Chorizo - 8 ounces, sliced
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large paella pan or skillet over medium heat.
2. Add the sliced chorizo and cook until browned, about 5 minutes. Remove the chorizo from the pan and set aside.
3. In the same pan, add the shrimp and cook until pink and cooked through, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
4. Add the diced onion, bell pepper, and minced garlic to the pan. Cook until the vegetables are softened, about 5 minutes.
5. Stir in the gluten-free chicken broth, saffron threads, and smoked paprika. Bring to a simmer.
6. Add the gluten-free paella rice to the pan and stir to coat it with the broth mixture. Cook for 5 minutes, stirring occasionally.
7. Return the cooked chorizo to the pan and add the frozen peas. Stir to combine.
8. Cover the pan and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
9. Remove from heat and let the paella rest for 5 minutes.
10. Serve the gluten-free shrimp and chorizo paella with lemon wedges and garnish with fresh parsley.
11. Enjoy!

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Calories: 450
• Fat: 15g
• Carbs: 40g
• Protein: 30g
• Sodium: 800mg
• Sugar: 2g