Gluten Free Paella Mixta

5 from 2 votes

Deliciously easy Gluten Free Paella Mixta with chicken, shrimp and chorizo cooked in a saffron infused Arborio rice.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Keyword: Rice, Spanish

Servings:

Calories: 734kcal

2 cups chicken broth gluten free
1 cup water
1 teaspoon saffron threads
1 Tbsp olive oil
3/4 pound boneless chicken thighs
4 ounces gluten free spanish chorizo can use sausage if chorizo is not available
8 shrimp large
1/2 onion chopped
3 cloves garlic chopped
1/2 red bell pepper chopped
1/2 cup canned tomatoes diced
1 teaspoon smoked paprika
2 cups arborio rice
1 tsp salt
2/3 cup peas
1/2 cup parsley chopped
2 lemons quartered

Combine saffron, chicken broth, and water in a saucepan. Heat over medium while prepping other ingredients.
Heat olive oil in paella pan or in a large pan with a flat bottom.
Brown chicken (3 minutes each side) remove and set aside.
Brown chorizo (2-3 minutes) remove and set aside.
Sear shrimp (1-2 minutes each side) remove and set aside.
Add onion, garlic, and bell pepper to pan. Saute 3-5 minutes or until onions are clear.
Add tomatoes, paprika, and salt. Cook, stiring constantly for 2 minutes.
Add Arborio Rice, toss and toast with other ingredients, 2 to 3 minutes.
Strain saffron threads from broth. Add broth to pan with rice.
Add in pea and cilantro. Stir well.
Let simmer for 5 minutes. Stir one more time.
Add in chicken thighs and chorizo. Cook for 15 minutes.
Add shrimp on top. Cover with foil and allow to cook 10 more minutes.
Remove from heat.
Squeeze lemon juice over top. Allow to rest for 10 minutes before serving.