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GLUTEN-FREE PAELLA

by Aneliya Dikova
• 5 min. read
GLUTEN-FREE PAELLA

This recipe, inspired by the Spanish paella, offers you a comforting, hearty and delicious dish of healthy foods to serve at the family table. Choose brown rice , quinoa , or millet —all of which are gluten-free grains that are kinder to the body than the white rice typically used in the original paella recipe.

Onions disinfect the liver, protecting it from inflammation. It also improves the temperature control or "thermostat" of the liver so that it can heat and cool properly.

Garlic is antiviral, antibacterial, antifungal (including anti-fungal), anti-parasitic, and rich in the phytochemical allicin, a sulfur compound that prevents disease.

Ingredients:

Method of preparation:

Place the saffron in a small bowl and add enough hot water to cover it. Set aside for 15 minutes.

Preheat the oven to 220°C.

Heat the olive oil in a large paella pan or large ceramic non-stick pan over medium heat. Add the onion and cook for 3-5 minutes until softened and browned. Add the garlic, pepper, smoked paprika , red pepper , dried thyme and oregano and cook for another minute.

Add the brown rice , tomatoes, medicated broth , lemon juice, sea salt , and saffron to the water. Stir gently and let the pan simmer for 5-7 minutes.

Carefully transfer the pan to the oven and bake for 15-20 minutes. Arrange the peas and chickpeas on top and bake for another 20-30 minutes or until the rice is tender and the bottom is crispy.

Garnish with fresh parsley and serve immediately.

Portion for 4 people,

You can find much more information about other healthy foods and recipes on our blog , as well as in Anthony William's books .

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