Spanish Paella Valenciana

Ingredients

• •3 tablespoons olive oil
• •1 pound chicken thighs, cut into bite-sized pieces
• •1 medium onion, diced
• •4 cloves garlic, minced
• •2 cups short-grain paella rice (bomba or arborio)
• •1 pinch saffron threads
• •4 cups chicken stock, heated (gluten-free)
• •1 cup diced bell peppers
• •1 cup green beans, cut into 1-inch pieces
• •1 pound large shrimp, peeled and deveined
• •1 teaspoon salt
• •½ teaspoon black pepper

Directions

1. 1Heat olive oil in a large paella pan over medium-high heat. Season chicken with salt and pepper, then brown on all sides, about 5 minutes. Remove and set aside.
2. 2In the same pan, sauté onion and garlic until softened, about 2 minutes. Add bell peppers and green beans, cook for 3 minutes.
3. 3Stir in the rice and toast for 2 minutes, stirring constantly. Add saffron threads to the hot stock and pour over the rice, stirring well.
4. 4Return the chicken to the pan and bring to a boil. Reduce heat to medium and simmer without stirring for 15-18 minutes, until rice absorbs most of the liquid.
5. 5Arrange shrimp on top of the rice and continue cooking for 5-7 minutes until the shrimp are pink and cooked through.
6. 6Remove from heat, cover with foil, and let rest for 5 minutes. Serve hot with fresh lemon wedges.

💡 Paella rice should simmer in a shallow layer without repeated stirring. Move the pan, not the grains, if one side cooks faster.

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