Tag: celiac

Gluten Free Pappardelle Pasta

Making pasta from scratch is a labor of love, and something I haven’t done in a very long time.  In fact, since my Celiac diagnosis in 2017, I have primarily used box pasta in my recipes.  Not that that’s a bad thing, as we have so many great options today.  But fresh pasta is such a treat!

So, this past weekend, it felt really good to get out the KitchenAid and make these beautiful Pappardelle noodles.  If you are gluten free and missing fresh pasta, this recipe is one you must have in your collection!

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Although you can make pasta entirely by hand, there are some helpful tools you can buy to make the job easier.  Here are a few that I used in this recipe.

It takes minutes to make dough in a stand mixer, and I used the pasta roller attachment to create sheets of pasta.

As KitchenAid has yet to make a cutter attachment for Pappardelle, I used a pastry cutter.  It can be adjusted to cut pasta sheets into perfectly even strips, especially helpful if you want to make a wider noodle like Pappardelle.

I used a pasta drying rack to hang my noodles.  This rack has been in my kitchen for many years BC (before Celiac).  So, I covered the wooden arms with plastic wrap to prevent any gluten contamination.  Looks like I will be ordering a new rack, or two!

I made a small batch of just 2 servings for this post.  Dinner was so delicious, next time I will make more!  The recipe can be scaled, to make a dinner for two or a family size platter.  I give you the measurements below for 2, 4, 6 and 8 servings.

Ingredients:

  • gluten free flour blend (I used, and recommend Better Batter)
  • olive oil
  • salt
  • eggs
  • egg yolks

*SHOP BETTER BATTER AND USE MY PROMO CODE MGFC30 FOR 30% OFF YOUR NON-SALE PURCHASE!

INGREDIENTS: 2 Servings 4 Servings 6 Servings 8 Servings
Better Batter Flour 70 G 140 G 210 G 280 G
Olive oil 3/4 tsp. 1-1/2 tsp. 2-1/4 tsp. 3 tsp.
Salt 1/8 tsp. 1/4 tsp. 3/8 tsp. 1/2 tsp.
Egg 1 large 2 large 3 large 4 large
Egg Yolk 1 2 3 4

Preparation:

Egg yolks give the pasta a silky rich texture and beautiful color.  Begin by separating the eggs.  Reserve the whites for another use.

Combine all of the dough ingredients in the bowl of a stand mixer with the paddle attachment.  Weigh the flour, accuracy is important!  I used (and recommend) Better Batter Original Gluten Free Flour to make the pasta dough.  Results may differ if you use another brand, or you may need to adjust the measurements.

Pat the dough into a ball and sprinkle with flour.  Wrap in plastic wrap and let it rest for 15 minutes.

Divide the dough into sections.  For this 2 serving batch, I divided the dough into 4 pieces (adjust if you are making more).  Then take one section at a time and press into a disc.

Use a rolling pin or a pasta roller to roll each disc into a long thin sheet.  If using a pasta roller, remember that gluten free dough is more delicate and prone to tearing than wheat dough, so you will not be able to roll it as thin.  Sprinkle the dough with extra flour as you pass it through the roller to help avoid sticking and breakage.  I was able to roll mine out to the 3rd setting.

Lay the pasta sheets on lightly floured wax paper.  Use a knife or pizza wheel to cut the sheets into 3/4″ ribbons.  I used a pastry cutter to create perfectly even strips.

Separate the noodles and hang to dry for up to one hour.  They are best enjoyed immediately, but you can refrigerate if you are not ready to cook.

IMPORTANT:  Always follow food safety guidelines.  Egg pasta should be refrigerated within one hour and frozen if you need to store it for more than one day.

I always make my sauce first, so it’s ready when I finish making the pasta.

When it’s GO time, fill a large pot with water, salt generously and bring to a rolling boil.  Add the pappardelle with just a drop of olive oil, stir well and cover so that the water returns quickly to a full boil.  Cook for about 3 minutes, pasta will float to the top when it’s done.  Remember fresh pasta cooks quickly, be careful not to overcook!

Use a spider strainer to gently remove and drain the pappardelle and arrange on a serving dish.

Toss with sauce, and grated cheese.

Notes ♪♫ Pappardelle pairs perfectly with rich, meaty sauces like Bolognese Sauce.  Learn how to make a Traditional Bolognese Sauce in this post!

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Traditional Bolognese Sauce

When people say food is love, this is what they are talking about.  A big pot of Bolognese Sauce, simmered all day on the stove!  Pasta Bolognese is served in fine Italian restaurants everywhere, but you don’t have to go out to dinner to enjoy this traditional Italian favorite.  Read on and learn how you can make it right at home!

Patience is the key to this recipe!  A real Bolognese is not a quick meat sauce that you throw together in a hurry.  In fact, you will invest an entire afternoon.  But what a meal!  Special enough for guests or a romantic dinner for two.  Here are the step by step, easy to follow instructions.  Take your time and don’t rush the process!

Notice I didn’t title this post “Gluten Free” Bolognese Sauce?  That’s because it was always gluten free, there is nothing to change except the pasta you serve it with!

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6 Servings

Ingredients:

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1/2 onion minced, about 1 cup
  • 1 carrot minced, 1/2 cup
  • 2 celery stalks minced, 1/2 cup
  • 2 large garlic cloves minced, 2 tbsp.
  • 3 oz. pancetta, minced*
  • fresh ground pepper
  • 1/2 lb. ground veal
  • 1/2 lb. ground beef (90% lean)
  • 2 tbsp. tomato paste*
  • 1/2 cup red wine
  • 1 cup 1% milk (or whole milk, or cream)
  • 14.5 oz. can whole tomatoes in juices (or tomato sauce)*
  • 1/2 cup gluten free lower sodium broth (beef or chicken)*
  • fresh parsley for garnish
  • grated parmesan cheese, for serving

*Always check labels when purchasing stock, canned tomatoes and prepared meats.

Preparation:

To begin, you will make a “Soffritto”, a mixture of equal parts onion, celery and carrot processed to a fine mince.  This is the base for so many Italian dishes!  Add the veggies to an electric chopper and process.  Measures are approximate, but you should end up with about 2 cups total of minced veggies, including the garlic.

Heat the oil and butter in a heavy saucepan or Dutch oven on medium low heat.  Add the vegetables and sauté for 5 minutes, stirring frequently.  Season generously with salt and pepper.

Chop the pancetta into fine dice or pulse a few times in the processor.

Add it to the pot and continue cooking slowly for 10 more minutes.

Divide the ground beef and veal into 4 pieces and gradually add the meat to the pan, stirring and breaking it up with a spatula after each addition.

Allow some of the liquid to evaporate before adding more meat, you want it to brown, not steam.  Add more salt and pepper to taste.

After about 20 minutes the meat should be well browned and starting to caramelize on the bottom of the pan.  Clear a spot in the middle of the pan and add the tomato paste.  Cook for 2 minutes, then stir the tomato paste into the meat.

Add the red wine, and use a spatula to loosen up any browned bits on the bottom of the pan and stir them into the sauce.

Simmer 3 minutes to allow some of the wine to cook off, then add the milk (or cream), tomatoes and stock.

Cover the pot, but leave the lid slightly ajar so that the sauce thickens as it cooks.  Keep it on the lowest simmer for 3-4 hours, stirring occasionally.

Curious about this gadget?  It’s a heat diffuser, perfect for maintaining a long, slow simmer without burning.  I use it for all my soups, sauces and gravies.  It is a must have for this recipe!

Look at this thick, hearty sauce!  Can you imagine the aromas filling your kitchen?

Now just cook up a batch of your favorite gluten free pasta and ladle with Bolognese sauce.  Top it off with grated cheese and garnish with Italian parsley.

Notes: ♪♫  I see you eyeing that pasta!  It’s Pappardelle, a wide ribbon shaped egg noodle that is classically paired with Bolognese sauce.  It is  homemade and yes, it is gluten free!  Learn how to make it in this post, your family will love you. ♥  

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Gluten Free Apple Oat Bran Waffles

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog

***

I’m always looking for ways to add more fiber to my meals.  If you are on a gluten free diet, you know that many processed foods are sadly lacking in fiber, not to mention nutritional value.

This week I have been experimenting with my waffle recipe, to see if I could incorporate more fruits and fiber into breakfast.  These hearty, dense waffles will stick to your ribs and start your morning off right!

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Yield: 8 Waffles

Ingredients:

Preparation:

Whisk together the dry ingredients, flour through brown sugar.

Peel and core the apple and process it to a fine mince in an electric chopper.

In a separate bowl, combine the minced apples with the other wet ingredients, through vanilla.

Whisk in the milk, then stir the dry ingredients into the wet.  Let the batter hydrate while you preheat the waffle iron to 350º.

Coat both sides of the waffle iron with cooking spray and add half the batter.  Use a spatula to spread it into the corners.

Gluten free waffles always take a bit longer to cook, and because this is an extra dense batter it will need even more time.  Allow a full six minutes, or a bit longer if you like them crispy.

If not serving immediately you can cool them on a rack and freeze.  This is what I do, and they are great toasted.

Serving suggestion:  Try topping these waffles with sautéed apples and a sprinkle of candied walnuts.  The flavors are perfect together.  Always use real maple syrup!

Notes ♪♫  Bobs Red Mill sells both regular and gluten free oat bran.  For those with Celiac, be sure to order the Gluten Free Oat Bran.  Or, for extra peace of mind, check out Montana Gluten Free Oat Bran, made with purity protocol oats.  If you are one of the few who cannot have oats at all, try substituting ground flax seeds.  You can pop them in a coffee grinder to make flax meal.

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Gluten Free Shrimp, Fennel and Farfalle

This skillet dinner has all the requirements of an easy weeknight meal.  With just a little prep, a few pantry ingredients and only 2 pans to clean, what’s not to love?

Have you tried fennel?  It’s a common ingredient in many Italian dishes, both in raw and cooked form.  Raw fennel has a pronounced flavor that becomes milder when cooked.

I used a small amount of fennel as an accent flavor in this dish, but you can adjust to your taste.  It is the perfect complement to the shrimp, garlic and tomatoes!

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Ingredients:

Preparation:

Before you get started, toast the pignoli in a dry skillet until lightly browned and fragrant.  Set aside for garnish.  Heat a pot of salted water for the pasta.

If your shrimp are frozen, rinse them under cool water to thaw.  Peel and devein the shrimp, pat dry and toss with 1 tbsp. white rice flour.

Mince the garlic and chop the fennel into 1/2″ dice.  Heat 2 tbsp. olive oil in a large nonstick skillet.

Add the diced fennel and cook for one minute, then add the garlic and cook for 30 seconds.  Stir in the diced tomatoes, peas, wine and seasoning.  Simmer for 10 minutes to reduce the liquid.

Cook the pasta for 2 minutes less than the package directions.  Add the shrimp to the skillet and cook for a few minutes more, just until the shrimp turn pink.  You can add a small amount of the pasta water if needed.

Drain the pasta, add to the skillet and toss well.

Transfer to a serving platter and finish with a drizzle of olive oil.  Garnish with fresh parsley and toasted pignoli.

Notes ♪♫  When you have a well stocked pantry you can always pull a meal together in a hurry.  I always have frozen shrimp, bags of frozen peas and canned tomatoes on hand.  I am Italian, so you know I have a six month supply of gluten free pasta!  Parsley and garlic are also pantry staples, so I really just had to buy the fennel to make this dish.  I hope you will try the recipe!

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Harvest Meatballs

It’s the end of October and you’ve made all the pumpkin recipes.  The pumpkin bread, the pumpkin muffins, pumpkin waffles.  Maybe you made my Gluten Free Pumpkin Pasta, or my Harvest Pasta Sauce.  There’s a little bit of pumpkin hidden within each recipe!

And now you have that tiny little bit of pumpkin puree sitting in the fridge.  What will you do with it?  I decided to make a batch of meatballs!

Can you add pumpkin to meatballs?

I usually add a small amount of tomato sauce to my Italian Meatballs.  In this recipe I switched out the tomato for pumpkin puree.  Topped with my Harvest Pasta Sauce they were delicious!

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Ingredients:

Preparation:

Whisk together the egg and pumpkin puree.

In a separate bowl, combine the rolled oats, potato flakes and seasoned breadcrumbs.

Pulse the sausage in an electric chopper to a fine mince.

Add the sausage and ground beef to the pumpkin mixture and mix well.

Add the breadcrumb mixture a little at a time, working it in with your hands.  Form 10 meatballs, and place on a foil lined baking sheet coated with cooking spray.  Set the broiler on high.  Broil the meatballs for 4-5 minutes per side, turning once.

Remove from the oven and cool slightly to set before adding them to your sauce.  Garnish with fresh parsley.

Notes ♪ You won’t taste the pumpkin in these meatballs, it blends right in with the other flavors, and they are moist and delicious!

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Cheesy Potato Stacks

Here is a beautiful potato side for your Thanksgiving table with all the colors of fall.  A festive presentation of white and sweet potatoes, layered and baked gratin style in a muffin tin.  You will want to make a double batch, they are so good everyone will want seconds and thirds!

The Apple Smoked Gruyere that I used in this recipe was just amazing.  The unique flavor is a definitely a little bolder than plain Gruyere, but it was the perfect pairing to this fall inspired potato side.

 

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Ingredients:

  • 1 large, sweet potato, peeled
  • 4 small red potatoes, skin on
  • cooking spray
  • 4 tbsp. unsalted butter, melted
  • 1/3 cup 1% milk
  • seasoned salt, to taste (I used Lawry’s reduced sodium)
  • 2 cups shredded Gruyere cheese (I used Red Apple Smoked Gruyere)
  • fresh thyme for garnish

Preparation:

Grate the cheese.  Slice the potatoes very thin, using a mandoline or sharp knife.  Leave some of the skins on for more color and texture.

Heat the butter, milk and seasoned salt, whisk well.  Preheat the oven to 400º and coat a 12-cup muffin pan with cooking spray.  Begin layering the potatoes in the muffin cups, alternating white and sweet potato slices until the cups are half full.

 Use the smaller slices on the bottom for the best fit.  Drizzle one tsp. of the butter mixture over each stack and top with half of the grated cheese.

Continue layering the potatoes, mounding them to just a little higher than the top of the muffin cups (they will cook down) and finish with the remaining butter and cheese.  Sprinkle more seasoning over the top.

Bake for 40-45 minutes, until the edges are nicely browned, and the cheese has melted.

To serve, use a spoon to carefully remove each stack and invert onto a serving platter.  Garnish with fresh thyme.

Notes: ♪♫ I entered this recipe in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest.  Well guess what, my Cheesy Potato Stacks recipe earned an honorable mention!  You can view it on the Beyond Celiac website where it has been featured, and the recipe was also linked to their November newsletter.  Pretty exciting stuff for this home cook!

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Crock-Pot Pulled Pork

This is THE best melt in your mouth pulled pork!  Yes, it’s better than that local BBQ Restaurant you go to, and safer too because you made it at home!  The secret, don’t rush the recipe.  Twelve full hours in the crockpot on low heat will transform this tougher cut of meat into the most tender and moist BBQ dinner you have ever had!

This isn’t a new recipe, but I haven’t made it in years.  Not since my Celiac diagnosis.  So the first thing I did was to read over the ingredients, to see what I would have to change to make it gluten free.  Guess what?  I didn’t have to change a thing.  All of the ingredients were already gluten free!  Score!

The Meat:

Pork butt is a cut of pork that comes from (surprise) the upper part of the shoulder.  It’s tasty and economical, perfect in this slow cooked preparation.  If you don’t see it in the meat case, ask the butcher.  You will want 1/2 lb. per person.

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Ingredients:

  • 4 lb. pork butt (shoulder)
  • 1 onion, peeled and diced
  • 1 apple, peeled and diced
  • cooking spray

The Rub:

  • 2 tbsp. brown sugar
  • 1 tbsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

The Sauce:

  • 1/2 cup apple cider vinegar
  • 2 tbsp. gluten free Worcestershire sauce
  • 1/2 tsp. red pepper flakes
  • 1 tsp. sugar
  • 1/2 tsp. mustard powder
  • 1/2 tsp. garlic powder
  • 1/8 tsp. cayenne pepper (optional)

Preparation:

Rinse the meat and pat dry.

Whisk together the brown sugar, paprika, salt and pepper, and rub it into the roast.

Mist your crock-pot with cooking spray.  Peel and dice the onion and apple, and spread in a single layer.

Place the meat on top.  You want the meat to be elevated an inch or so from the bottom of the pan, to keep it out of the liquid for the first few hours of cooking.

Whisk together the sauce ingredients and pour 1/4 cup of the mixture over the pork.  Don’t be tempted to add more.  The meat, onions and apples will cook down and create their own liquid.

Cover and cook 12 hours on low (time indicated is for a 4 lb. roast).

At the end of the cook time, you can set the crockpot to warm until ready to serve, up to 2 hours.  Spoon some of the pan juices over the meat.

Heat the reserved sauce on a low simmer.

Remove the meat to a serving dish and shred with 2 forks.

It should be falling apart tender.  Spoon a little of the reserved sauce over the top.  You can strain out the pepper flakes if you like.

Serve with a drizzle of your favorite BBQ sauce.  I also made air fryer French fries and broccoli to go with the meal.  For more serving ideas, check out my BBQ Baked Beans and this Easy Apple Sauté.

Notes ♪♫ You can make a small batch of Homemade BBQ Sauce to go with this meal or use your favorite store brand.  I love Stubbs, especially their Hickory Bourbon and Smokey Mesquite.

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Harvest Pasta Sauce

This pasta sauce captures all the colors and flavors of the autumn harvest.  It’s thick and chunky, loaded with veggies!  Roasting the vegetables first is the secret to the amazing flavor.  Make it this weekend for your gluten free Italian Sunday Dinner!

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Ingredients:

  • 1/2 medium butternut squash
  • 1 large carrot
  • 1/2 large sweet onion, divided
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 2 cans (14.5 oz.) fire roasted diced tomatoes
  • 2 garlic cloves, minced
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. garlic granules
  • 1/2 tsp. onion granules
  • 1/2 tsp. fresh ground pepper
  • 1 can tomato sauce (14.5 oz.)
  • 1/4 cup pumpkin puree
  • 1 tbsp. brown sugar
  • fresh Italian parsley, optional for garnish

Preparation:

Peel and chop the vegetables into 1/2″ dice.  Spread the squash, carrots and half of the onions on a foil lined baking sheet.  Drizzle lightly with olive oil, and season with salt and pepper.  Roast for 30 minutes at 425º.

While the veggies are roasting, heat 2 tbsp. olive oil in a Dutch oven over medium low.  Add the remaining half of the onions and the garlic.  Stir for about 30 seconds or until fragrant, then add the diced tomatoes with their liquid.  Season with basil, oregano, garlic granules, onion granules and fresh ground pepper.  Simmer 15 minutes uncovered, to concentrate the sauce.

Next add the tomato sauce, roasted vegetables, pumpkin puree and 1 tbsp. brown sugar.  Stir well, cover and turn the heat down to low.

Cover and simmer 2 hours.  I used a simmer mat to keep the sauce on the lowest possible heat and prevent the bottom from burning.

Look at that hearty sauce!  The carrots, pumpkin and butternut squash give it so much natural sweetness.  Serve over your favorite gluten free pasta, with grated cheese and fresh parsley.

Friends, what a meal!  I would not hesitate to serve this to company, or even as a holiday first course.  Oh, and did I catch you eyeing that pasta?  It’s a special one, that I made just for pairing with this sauce.  Check out the recipe here!

Notes ♪♫  In addition to being gluten free we are also a low sodium household.  I used unsalted tomatoes in this sauce, as I do with most recipes to have better control over the salt content.

 

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Gluten Free Italian Wine Biscuits

This recipe is about a memory.  Of my long-ago childhood home, when my younger self would arrive home from school to find that my mother had been baking.  Of the aroma that filled the kitchen, the table covered with racks holding dozens and dozens of these fragrant Italian treats just out of the oven.  We would devour them still warm, when they had the consistency of a soft cookie.  Later, when fully cooled they would firm up to a crisp exterior perfect for dunking in coffee!

Why do I remember this particular recipe so fondly?  Like most women of her generation my mother embraced convenience foods, and her cookies and cakes were usually made from a boxed mix.  Not these Wine Biscuits though, they were always made from scratch!

It’s a popular recipe and an easy one too!  Every Italian has their own little variation, but the basic ingredients include a cup of sugar, a cup of oil and a cup of wine.  My mother used eggs in hers.  I know that others do not, but I think the egg definitely helped with the consistency in this gluten free makeover.

It was a challenge to recreate the exact texture of these biscuits with a gluten free flour.  Although we call them biscuits, they are actually a shaped cookie.  The dough had to be workable enough to roll into thin ropes, to form the traditional twist and knot shapes.  A tall order for gluten free!

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The Flour

In keeping with the simplicity of my mother’s recipe, I did not want to make a 20-ingredient flour blend.  So, I used Better Batter Original All Purpose Flour and was very pleased with the taste and texture of the wine biscuits.  They got a big thumbs up from family and friends who sampled them!  Please note that other gluten free flour blends may work, but since every brand is different, you may not achieve the same results with another flour.

When you shop Better Batter and use my Promo Code MGFC30 at checkout, you will receive 30% off any non-sale item! 

CLICK HERE to take advantage of this incredible opportunity to try the flour that I call my little miracle in a bag!

Yield: 2 dozen

My mother’s original recipe made 4 dozen wine biscuits and believe me, in those days they disappeared before having a chance to cool down!  I decided to cut the recipe in half, and it was just the right amount for a small get together.  You can double it for a larger group or holiday baking.

Ingredients:

Plus . . . . . . . . . . . .

  • additional flour for dusting and rolling
  • 1 beaten egg, for egg wash

Preparation:

In the bowl of a stand mixer, whisk together the egg, sugar, oil and wine.

In a separate bowl, whisk together the flour, baking powder and salt.  Gradually add the dry ingredients to wet and beat until a soft dough forms.

Lightly flour a cutting board, and scoop out one rounded tablespoon of dough at a time.  Roll each piece into a rope, about 1/2″ thick and 10″ long.  Keep the board and your fingers lightly floured while handling the dough.

You can shape the ropes into a knot or a twist.  My mother would simply form a round and pinch the ends together, that works too!  You should have enough for about 2 dozen.

Line 2 baking sheets with parchment and arrange the formed wine biscuits, leaving a few inches of space in between.  Refrigerate for 1 hour before baking.  Keeping them cold helps the biscuits retain their shape.

Preheat the oven to 325º.  Whisk together 1 egg with 1 tbsp. water and lightly brush the wine biscuits with the egg wash.

Bake for 22-25 minutes.  Cool in the pan 10 minutes then transfer to a rack.  Enjoy them warm or at room temperature.

Store airtight at room temperature 2-3 days.  I imagine they would freeze well but this batch did not last long enough to find out!

Notes ♪♫ My mother made these biscuits with my grandfather’s homemade red wine. 🍷 There was always a bottle in the refrigerator.  Even when the wine was past its prime, it was good for cooking, and this was how it usually got used up!  You can use any red wine that you enjoy drinking (i.e., not cooking wine!).

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Gluten Free Seafood Paella

Today I’m making Paella, the amazing Valencian rice dish infused with aromatic saffron.  There are several variations of Paella, that may include chicken, pork, or seafood.  It can also be made vegetarian, or a blend of the above.

This paella is all about the seafood.  I used shrimp and scallops from my freezer pantry and fresh mussels that I purchased the same day.  I did add a link of Andouille sausage, because I love the heat it brings to this recipe.

You don’t need a paella pan to make this dish.  A large, nonstick skillet with a cover works just as well.  You can find reasonably priced pans on Amazon (like THIS ONE) that will get the job done.  If you don’t have a pan with a lid, you can purchase a universal lid.

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Ingredients:

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1/4 cup minced shallots
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 2-1/2 cups gluten free chicken stock, room temperature
  • big pinch of saffron
  • 2 bay leaves
  • 1/4 tsp. thyme
  • 1/4 tsp. turmeric
  • ——————————————–
  • 2 garlic cloves, minced
  • 1/4 cup red bell pepper, sliced
  • 1/2 cup sweet onion, diced
  • 1/4 cup mushrooms, sliced
  • 1/4 cup frozen peas, defrosted
  • 1 link gluten free Andouille sausage, cut into thin coins
  • sprinkle of paprika
  • ——————————————–
  • 8 large raw shrimp, defrosted
  • 8 large sea scallops, defrosted
  • 1 lb. mussels, scrubbed and rinsed
  • fresh Italian parsley for garnish

Preparation:

Rinse the mussels thoroughly under cool water.  Discard any that are cracked or remain open after rinsing.  Defrost the shrimp and scallops.  Peel and devein the shrimp.

Heat the butter and olive oil in a large, nonstick skillet.  Stir in the shallots and cook gently for 1 minute.

Add the rice, stirring to coat with the oil and butter.  After 30 seconds add 1/2 cup of white wine.

Stir constantly, allowing the wine to evaporate.  When most of the liquid has been absorbed, begin adding the chicken broth 1/2 cup at a time.  With the first addition of broth, add the saffron, bay leaves, thyme and turmeric.

Continue adding the chicken broth 1/2 cup at a time.  Stir frequently, and when most of the liquid has been absorbed add the next 1/2 cup.

After 20 minutes the rice should be nearly done.  Add the garlic, Andouille sausage, and all of the veggies.  Sprinkle with paprika and cook for 5-10 minutes.

Don’t add broth after this point, as the veggies and seafood will release their own liquid.

Add the shrimp and scallops at the very end of the cook time, when the rice is done, and veggies are tender.

Stir together and cook for one minute, then add all of the mussels.  Cover and cook for 6 minutes or until the mussels open.

(Important: If any mussels do not open, discard them).

To serve, ladle the paella into wide bowls and garnish with parsley.

Notes ♪♫ Saffron is considered the most important spice in a traditional paella.  It gives the rice a beautiful golden color and distinctive flavor.  Although expensive, I always keep some on hand and use it sparingly in recipes like this one.  If you are looking for a more budget friendly alternative, try using turmeric instead of, or in addition to the saffron.

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