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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.

Celiac.com 10/29/2024 - Ceviche, a centuries-old dish with roots in Peru, is a culinary treasure that celebrates the bounty of the sea. Believed to have originated with the ancient Mochica civilization along the northern coast of Peru, ceviche has evolved over time, influenced by Spanish colonists who introduced citrus fruits like lime. Traditionally, ceviche was prepared by marinating fish in the juice of a local fruit, but today, it's made with fresh fish "cooked" in lime juice, reflecting the perfect balance of acidity, heat, and freshness. This gluten-free ceviche recipe stays true to the dish’s authentic roots while ensuring it's safe for those with gluten sensitivities. With a vibrant blend of marinated white fish, tangy lime, crunchy onions, and a hint of chili pepper heat, it’s a refreshing and satisfying dish that’s both healthy and delicious. Whether served as an appetizer or a light meal, this ceviche offers a taste of Peruvian coastal tradition in every bite. Gluten-Free Peruvian Ceviche Recipe Ingredients: 1 lb fresh white fish (like sea bass, snapper, or tilapia), cut into bite-sized cubes 1 cup freshly squeezed lime juice (about 8–10 limes) 1 small red onion, thinly sliced 1–2 fresh chili peppers (aji amarillo or jalapeño), finely chopped (adjust based on heat preference) ¼ cup fresh cilantro, chopped 1 garlic clove, minced 1 tsp salt (to taste) ½ tsp ground black pepper 1 small sweet potato, boiled and sliced (optional for serving) 1 ear of corn, boiled and cut into rounds (optional for serving) Lettuce leaves for serving (optional) Avocado slices (optional) Instructions: 1. Prepare the Fish: Start by selecting fresh, high-quality fish that’s safe for raw consumption. Use a sharp knife to cut the fish into small, even-sized cubes (about 1/2 inch). Place the fish in a glass or non-reactive bowl (avoid metal, as it can react with the lime juice and alter the flavor). 2. Marinate the Fish: Pour the freshly squeezed lime juice over the fish cubes, ensuring they are fully submerged. The acidity from the lime juice will "cook" the fish by denaturing its proteins. Let the fish marinate in the refrigerator for 15–30 minutes, depending on the texture you prefer. Less time will result in a more tender, raw-like fish, while a longer marinade will make the fish firmer and more opaque. 3. Prepare the Vegetables: While the fish is marinating, thinly slice the red onion and finely chop the chili peppers, cilantro, and garlic. Rinse the onion slices under cold water briefly to reduce their sharpness, then pat dry. 4. Mix the Ingredients: Once the fish has marinated to your liking, drain most of the lime juice, leaving just a bit to maintain moisture and flavor. Add the onions, chili peppers, cilantro, minced garlic, salt, and black pepper to the fish. Gently toss the mixture to combine all the flavors evenly. 5. Chill and Serve: Let the ceviche chill in the refrigerator for another 5 minutes to allow the flavors to meld. Serve the ceviche on a bed of lettuce leaves, garnished with boiled sweet potato slices, corn rounds, and avocado slices for added texture and taste. Tips: Fish selection: Always choose the freshest fish available, and be sure it’s sushi-grade if possible. Freshness is key to a good ceviche. Spice level: Adjust the amount of chili pepper based on your spice tolerance. You can remove the seeds to make it milder or add more for a fiery kick. Serving: Ceviche is traditionally served as an appetizer or light meal, often accompanied by crunchy corn kernels or gluten-free tortilla chips for dipping. Why This Recipe is Gluten-Free: This ceviche recipe uses only naturally gluten-free ingredients like fresh fish, lime juice, vegetables, and herbs. By avoiding wheat-based soy sauces or thickeners, you ensure that this dish remains safe for anyone with gluten intolerance or celiac disease. Enjoy this vibrant, zesty gluten-free ceviche as a refreshing starter or main course!

Celiac.com 09/26/2024 - The Spanish Tortilla, also known as Tortilla Española or Tortilla de Patatas, is a beloved staple of Spanish cuisine with roots dating back to the 19th century. This humble yet hearty dish is traditionally made from simple ingredients like eggs, potatoes, and onions, reflecting Spain’s agricultural heritage. Originally a food of the working class, the tortilla has evolved into a national dish, enjoyed in homes and tapas bars across the country. Whether served as a main course, a snack, or as part of a tapas spread, the Spanish Tortilla embodies the essence of Spain’s culinary tradition: simple, flavorful, and deeply satisfying. Our gluten-free version of this classic dish stays true to its origins while ensuring that it can be enjoyed by those with gluten sensitivities. The rich, savory blend of tender potatoes, sweet onions, and fluffy eggs creates a comforting dish that’s as versatile as it is delicious. Perfect for any meal of the day, this Spanish Tortilla brings a taste of Spain’s rich history and culture right to your table. Gluten-Free Spanish Tortilla Recipe Ingredients: 6 large eggs 4 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced 1 medium onion, thinly sliced ½ cup olive oil Salt, to taste Freshly ground black pepper, to taste Optional: ¼ cup chopped fresh parsley or chives for garnish Instructions: Prepare the Potatoes and Onions: Heat olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and onions, making sure they are evenly coated with the oil. Season with salt and pepper. Cook, stirring occasionally, until the potatoes are tender but not browned, about 15-20 minutes. The potatoes should be soft enough to break apart easily with a spoon. Drain and Cool: Once the potatoes and onions are cooked, use a slotted spoon to transfer them to a bowl, leaving the excess oil in the skillet. Let them cool slightly. Prepare the Egg Mixture: In a large bowl, beat the eggs with a pinch of salt. Gently fold in the cooked potatoes and onions until well combined. Cook the Tortilla: Return the skillet to medium heat with a tablespoon of the reserved oil. Pour the egg mixture into the skillet, spreading it out evenly. Cook for 5-7 minutes, or until the edges start to set and the bottom is golden brown. Flip the Tortilla: Carefully place a large plate over the skillet, and flip the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down, and cook for an additional 5 minutes, until the tortilla is fully set and cooked through. Serve: Slide the finished tortilla onto a serving plate and allow it to cool slightly before slicing. Garnish with fresh parsley or chives if desired. Enjoy: Serve warm or at room temperature. Spanish Tortilla is delicious on its own or paired with a simple salad for a light meal. This gluten-free Spanish Tortilla is a classic dish that’s perfect for breakfast, lunch, or dinner. Its simple yet flavorful combination of eggs, potatoes, and onions creates a satisfying meal that captures the essence of traditional Spanish cuisine.

Celiac.com 09/03/2024 - Gazpacho, a vibrant staple of Spanish cuisine, brings a refreshing twist to summer meals with its chilled, tangy blend of fresh vegetables. Originating from Andalusia, this iconic cold soup dates back to ancient times when Roman and Moorish influences mingled in the Iberian Peninsula. Traditionally a peasant dish, gazpacho utilized the bounty of local produce and was a practical solution for the hot Spanish climate, offering both nourishment and relief from the sweltering heat. Today, gluten-free adaptations of gazpacho honor its rustic roots while catering to modern dietary needs. By focusing on the natural flavors of tomatoes, cucumbers, and bell peppers, this version preserves the essence of the classic recipe, celebrating the simplicity and taste that have made it a beloved culinary tradition for centuries. Whether enjoyed as a starter or a light meal, gluten-free gazpacho embodies the spirit of Spanish summer dining in every spoonful. This version stays true to its origins while ensuring it's safe for those with gluten sensitivities. Gluten-Free Spanish Gazpacho Ingredients: 6 ripe tomatoes, peeled and chopped 1 cucumber, peeled, seeded, and chopped 1 small red bell pepper, chopped 1 small green bell pepper, chopped 1 small red onion, chopped 2 cloves garlic, minced 2 cups gluten-free vegetable broth 2 tablespoons olive oil 2 tablespoons red wine vinegar 1 tablespoon fresh lemon juice ½ teaspoon cumin Salt and black pepper to taste Fresh basil or parsley for garnish (optional) Instructions: Prepare the Vegetables: In a large bowl, combine the chopped tomatoes, cucumber, red bell pepper, green bell pepper, red onion, and garlic. Blend the Base: Transfer the vegetable mixture to a blender or food processor. Add the gluten-free vegetable broth, olive oil, red wine vinegar, lemon juice, and cumin. Blend until smooth. You may need to do this in batches depending on the size of your blender. Season and Chill: Pour the blended mixture back into the bowl and season with salt and black pepper to taste. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld together. Serve: Stir the gazpacho before serving. Pour into bowls or glasses, and garnish with fresh basil or parsley if desired. Enjoy your chilled, refreshing gluten-free gazpacho!

Celiac.com 04/28/2018 - Looking for a tasty, memorable, gluten-free dish to star in your next breakfast or brunch production? This Spanish-style egg and potato omelette is just the thing. A simple blend of eggs, onions and potatoes is coaxed into a delicious, memorable entreé. For the eggs and potatoes: 1 pound Yukon Gold or other yellow potatoes 9 large eggs ¾ cup extra-virgin olive oil 1 medium yellow onion Coarse sea salt Freshly ground black pepper For the herbed mayonnaise: Handful of fresh dill. Or any blend of any herbs you like, including mint, basil and thyme ⅓ cup mayonnaise ½ lemon For the eggs and potatoes: Heat the oil in a 9-inch cast-iron or ovenproof skillet, over medium heat. Rinse and cut the potatoes into ¼-inch rounds, placing them flat in the skillet as you work. Peel the onion and cut into thin slices, adding them to the pan. Cook for about 10 minutes, stirring occasionally so the potatoes brown on both sides and don’t stick to the pan. Strain oil through a heatproof colander into a heatproof bowl. Position an oven rack 6 inches from the heated broiler element. Put aside at least 1 tablespoon of the onion-flavored oil; you can save the rest to use again later. Whisk the eggs in a large bowl, then season generously with salt and pepper. Add the drained potato-onion mixture and stir to coat. Coat the empty skillet with reserved oil and heat to medium high. Pour in the egg-potato mixture. Reduce the heat to medium-low; cook for about 5 minutes, until the edges are just set. Transfer to the oven and broil about 3 minutes, or until puffy and golden brown. Prepare the herbed mayo by mincing the dill or other herbs, and place in medium bowl, along with the mayo. Squeeze in the juice from the ½ lemon, stirring until well mixed. Use a thin spatula to loosen around the edges of the eggs and then under them. Slide cooked eggs and potatoes out of the pan and onto a cutting board. Sprinkle with a dash of salt, and allow to rest a few minutes. Cut into 6 equal wedges, and serve warm or at room temperature, with dollops of the dill mayonnaise.