Spanish Paella with Seafood
A gluten-free twist on a classic Spanish dish, featuring succulent seafood and flavorful saffron rice.
Ingredients
- ●1 cup Spanish rice
- ●1 pound Boneless, skinless chicken breastCubed
- ●1 pound ShrimpPeeled and deveined
- ●1 cup MusselsCleaned and debearded
- ●1/2 pound SquidCubed
- ●2 tablespoons Olive oil
- ●2 cloves GarlicMinced
- ●1 teaspoon Smoked paprika
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
Instructions
- 1
Heat the olive oil in a large paella pan over medium-high heat.
- 2
Add the chicken and cook until browned, about 5 minutes.
- 3
Add the shrimp, mussels, and squid, and cook until the seafood is lightly browned, about 5 minutes.
- 4
Add the garlic, smoked paprika, salt, and black pepper, and cook for 1 minute.
- 5
Add the Spanish rice to the pan and stir to coat with the oil and mix with the seafood and spices.
- 6
Add 4 cups of water to the pan and bring to a boil.
- 7
Reduce the heat to low and simmer, covered, for 20 minutes.
- 8
Remove the pan from the heat and let rest for 5 minutes.
- 9
Serve hot, garnished with lemon wedges and fresh parsley.
- 10
Discard any unopened mussels before serving.