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Celiac.com 02/15/2025 - Paella, a traditional Spanish dish that originated in the Valencia region, is one of Spain's most iconic culinary creations. Its roots date back to the 15th and 16th centuries, when farmers and laborers would cook rice with whatever ingredients they had on hand, including vegetables, beans, and occasionally meat or seafood. Traditionally prepared in a wide, shallow pan called a "paellera," paella has evolved into many variations, often featuring seafood, chicken, or rabbit as the star protein. Despite its historical and regional specificity, paella has become a beloved dish worldwide, celebrated for its vibrant flavors and versatility. For those with celiac disease or gluten sensitivity, enjoying a flavorful paella requires careful attention to the ingredients, as some versions may include broths or spices that contain hidden gluten. This gluten-free recipe ensures that you can savor the authentic taste of paella without compromising your dietary needs. Packed with fresh vegetables, tender proteins, and fragrant saffron-infused rice, this dish is a true celebration of Spanish cuisine. Gluten-Free Spanish Paella Recipe Servings: 4-6 Preparation Time: 20 minutes Cooking Time: 40 minutes Ingredients For the Base: 2 tablespoons olive oil 1 medium onion, finely chopped 4 garlic cloves, minced 1 red bell pepper, diced 1 green bell pepper, diced 1 medium tomato, grated (or 1/2 cup crushed tomatoes) 1 teaspoon smoked paprika ½ teaspoon sweet paprika ½ teaspoon ground turmeric (optional, for color enhancement) For the Rice: 1 ½ cups short-grain rice (like Bomba or Arborio) 3 cups gluten-free chicken or vegetable broth (check for gluten-free certification) ¼ teaspoon saffron threads, soaked in 2 tablespoons warm water Salt and pepper to taste For the Proteins and Add-ins: 1 cup cooked and peeled shrimp 1 cup mussels or clams, cleaned (optional) 1 cup diced chicken thighs or breast ½ cup frozen peas ½ cup chopped green beans ½ lemon, sliced into wedges for serving Instructions Prepare the Base: Heat the olive oil in a large paella pan or a wide, shallow skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant. Stir in the red and green bell peppers and cook until softened. Add the grated tomato, smoked paprika, sweet paprika, and turmeric, stirring to combine. Cook for 5 minutes until the mixture thickens slightly and the flavors meld. Toast the Rice: Add the rice to the pan, stirring to coat it in the flavorful base. Cook for 2-3 minutes, allowing the rice to absorb the spices and develop a slight toast. Add the Broth and Saffron: Pour in the gluten-free chicken or vegetable broth and the saffron-infused water. Stir to distribute the saffron evenly. Season with salt and pepper. Spread the rice mixture evenly across the pan, ensuring it is in a single, even layer. Cook the Rice: Bring the broth to a boil, then reduce the heat to low. Allow the rice to simmer gently without stirring for 15 minutes. Add the green beans and peas during the last 5 minutes of cooking. Add the Proteins: Gently place the shrimp, mussels or clams, and chicken on top of the partially cooked rice. Cover the pan with foil or a lid and cook for an additional 10 minutes, or until the seafood is cooked, the chicken is tender, and the rice has absorbed the liquid. Create the Socarrat: Increase the heat to medium-high for 1-2 minutes to create the "socarrat," the crispy, caramelized layer of rice at the bottom of the pan. Be careful not to burn it. Serve and Garnish: Remove the pan from the heat and let it rest for 5 minutes. Garnish with lemon wedges and additional parsley if desired. Serve directly from the pan for a traditional presentation. Tips for Success: Use gluten-free certified broth and ensure all spices and proteins are free from gluten contamination. Do not stir the rice once the liquid is added; this helps achieve the perfect texture and the signature socarrat. Customize the proteins and vegetables to your taste or dietary preferences. This gluten-free paella recipe demonstrates that even a dish steeped in tradition can be adapted for dietary needs without losing its authentic charm. By carefully selecting gluten-free ingredients, those with celiac disease or gluten sensitivity can enjoy a flavorful, hearty meal that connects them to the rich culinary heritage of Spain. It serves as a reminder that delicious, gluten-free versions of iconic dishes are well within reach.

Indian food is one of my all time favorite foods. The food is warming and always gives me happy tummy. Chicken Korma is a wonderful authentic Indian dish; add basmati rice and you have a complete Indian meal. This meal is very easy and can be prepared ahead of time for a quick meal during the week. The sauce can be as spicy as you like, start with a little curry and masala spices and add to taste. Chicken Korma with Saffron Preparation Time: 50 minutes Cooking Time: 15 minutes Ingredients (serves 6) 1/3 cup Greek-style gluten-free yogurt 1/4 cup gluten-free curry paste 1 tsp. gluten-free garam masala Pinch of gluten-free saffron threads 2 pounds gluten-free chicken thigh fillets, cut into 2 inch chunks 1/4 cup vegetable oil 2 brown onions, finely chopped 1/2 cup light cream 1 tbs. cooking oil 1/3 cup raw cashews 1/4 cup raisins 1 or 2 sliced carrots 12 fresh curry leaves Method Combine the yogurt, curry paste, garam masala and saffron in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate. Heat the oil in a large saucepan over medium-high heat. Add the onion. Cook, stirring, for 5 minutes or until golden. Stir in the chicken. Reduce heat to low. Simmer for 5 minutes. Add the cream and simmer for 5 minutes or until the chicken is cooked through and the sauce thickens. Avoid curdling-don't boil the curry. Season with salt to taste. Meanwhile, heat the extra oil in a large frying pan over medium-low heat. Add cashews, raisins and curry leaves. Cook for 1-2 minutes or until the cashews are golden and the raisins are plump. Transfer the curry to a serving dish. Top with cashew mixture to serve. Notes Make it ahead: Prepare this recipe to end of step 3 up to 2 days ahead. Cover and store in fridge. Continue to end of step 4 up to 2 hours before serving. Store in an airtight container. Reheat the curry in a saucepan over medium heat for 10-15 minutes. Continue from step 5.