Tag: gluten free recipes

Cilantro Lime Shrimp Bowls

Cilantro Lime Shrimp Bowls are bursting with vibrant color and flavor!  Rice bowls are turning up on restaurant menus everywhere, and many are gluten free.  I’ve been wanting to make something like this at home and today was my first attempt.  The ingredients are simple but flavorful.  A light and refreshing meal, perfect for summer evenings!

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2 Servings

Ingredients:

  • 1/2 cup white rice
  • 1/3 cup corn, fresh or frozen
  • 1/4 tsp. seasoned salt
  • 1/4 tsp. oregano
  • 1 lb. shrimp (about 14 large), peeled and deveined
  • 1 lime
  • 8 slices zucchini, cut into half moons
  • 8 slices summer squash, cut into half moons
  • olive oil
  • 1/4 tsp. chipotle chili
  • 1/4 tsp. cumin
  • 1/4 tsp. onion granules
  • 1/4 tsp. oregano
  • 1/4 cup chopped fresh cilantro

Preparation:

  1. Whisk together 1/4 tsp. chipotle chili, 1/4 tsp. cumin, 1/4 tsp. onion granules, 1/4 tsp. oregano.  This mixture will be used to season the shrimp and veggies.
  2. Cut the lime in half.  Slice one half for serving and reserve the other half for juicing.
  3. Combine the white rice, corn, and 1 cup water in a small saucepan.  Season with 1/4 tsp. oregano, 1/8 tsp. salt.  Cover and simmer 15 minutes.
  4. Slice the zucchini and summer squash and cut slices into half-moons.  Toss with olive oil and 1/4 tsp. of the seasoning mixture.
  5. Defrost the shrimp (if frozen) by running under cool water.  Peel and devein, then toss with olive oil and 1/4 tsp. of the spice blend.

6. Preheat a griddle or large nonstick skillet over medium flame and brush with oil.  Cook the squash and shrimp for 8 minutes, turning once.  Finish with a squeeze of lime juice.

7. Stir 1 tbsp. chopped cilantro into the rice.  To plate, divide the rice mixture between 2 serving bowls.  Arrange half the shrimp and squash beside the rice.

8. Sprinkle with more spice, and garnish with fresh cilantro and lime slices.

Notes ♪♫ This Mexican Spice Blend is my “go-to” for dishes like this one.  No need to buy more expensive blends when you can easily stir this together from individual ingredients that can be used in other recipes.

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Gluten Free BBQ Chicken Pizza

Ever since my Celiac diagnosis, I have slowly been recreating all of my favorite recipes to be gluten free.  Pizza has been one of “the last frontiers”!  Have I made gluten free pizza?  Sure, I’ve come up with a few acceptable recipes.  Here’s a Sausage and Mushroom Pizza with a Cauliflower Crust that was actually quite good.  I also made a Cauliflower Pizza with BBQ Chicken, a grain free version of today’s recipe.

Still, I was missing the real deal, the pizza that I used to make back in the day.  Then along came Better Batter with their gluten free Artisan Flour Blend, and everything changed.  This flour makes a gluten free pizza with the most amazing crust.  Just the right balance of crisp and chewy.  If you haven’t treated yourself to a bag of this extraordinary gluten free flour yet I hope this post will inspire you!

Today pizza is back in our dinner rotation.  BBQ Chicken Pizza is my favorite, and my “go-to” recipe.  It’s a crowd pleaser that both kids and adults love.  The sweet and savory toppings compliment the crispy gluten free crust.  It is the closest thing to the wheat pizza that I remember so fondly.

*** When you shop Better Batter and use my (affiliate) 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!

Ingredients:

Dough Ingredients:

Topping Ingredients:

  • 12 oz. boneless chicken breast, cut into 1/4″ medallions
  • 4 strips of gluten free bacon, cut into 3/4″ dice
  • 1 medium sweet onion, sliced
  • 1 dozen mushrooms, sliced
  • olive oil
  • gluten free BBQ Sauce (I like Stubbs)
  • gluten free BBQ Seasoning
  • 1-1/2 cups grated cheese

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Preparation:

Combine warm water, yeast and sugar.  Proof for 10 minutes.

Sift the flour and salt into the bowl of a stand mixer.  Combine the yeast mixture, sifted flour and olive oil.  Beat for 6-8 minutes.

Bring the dough together in the bowl, cover and refrigerate for one hour.

While the dough is resting, prepare the toppings.  Heat a large nonstick skillet on medium low.  First cook the bacon and drain on paper towels.  Leave the bacon fat in the skillet.

Cook the onions in the bacon fat until browned and soft, adding more olive oil as needed.  Drain the onions in a colander then transfer to a bowl.

Tip: Drain all of the toppings in a colander so your pizza dough won’t be soggy!

Next, add the mushrooms to the skillet with more olive oil and seasoning.  Cook until they release their liquid, then drain in a colander and transfer to a bowl.

Finally, add the chicken medallions to the skillet with more olive oil and seasoning, turning to brown both sides.  Drain the chicken and transfer to a bowl, then toss with 2 tbsp. BBQ Sauce.

Trim 2 sheets of parchment paper to fit your pizza stone.  Place the pizza stone in the oven and preheat to 500º.  Remove the proofed dough from the refrigerator, it will have doubled in size.

Divide the dough into 2 equal pieces, place each one on a sheet of the prepared parchment and roll each out into a 1/2″ thick circle.  Proof for an additional 30 minutes while the oven preheats.

Brush each piece of dough with olive oil, sprinkle with seasoning then spread with 2-3 tbsp. of BBQ Sauce.

Divide the onions, mushrooms, chicken and bacon between the 2 pizzas.  Top with grated cheese and drizzle with more BBQ Sauce.

Use a large spatula or pizza peel to slide one pizza (including the parchment) onto the heated pizza stone.  After 5 minutes, carefully slide the spatula under the pizza and remove the parchment paper.  Continue baking for an additional 12-13 minutes.  When the first pizza is done, repeat with the second.  There it is!

Two pizzas will generously feed 3-4 people.  The crust was nice and crisp, even in the middle.

Notes ♪♫ This pizza crust was made with Better Batter Artisan Flour Blend which I absolutely love and recommend.  I have not tested the recipe with other brands, so if you do substitute be aware that results will be different.

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Easy Sheet Pan Chicken and Vegetables

Boneless chicken medallions, breaded and baked with sausage, carrots, onions, potatoes and cauliflower.  This easy sheet pan dinner proves that gluten free does not have to be complicated!  From oven to table, you don’t even need a serving dish.

I didn’t take step by step pictures of the preparation as I normally do, because honestly I never thought this meal would make it to the blog.  But it came out really delicious, so here we are.

The simple, fresh ingredients speak for themselves in this perfectly seasoned, one dish meal.

I was featured at the senior salon pit stop

4 Servings

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Ingredients:

Preparation:

  1. Heat a large nonstick skillet with 2 tbsp. olive oil.  Line a half sheet pan with foil and mist with cooking spray.  Preheat the oven to 400º.
  2. Cook the sausage coins in the skillet until lightly browned, then use a slotted spoon to transfer them to the baking sheet.  Leave the oil behind in the skillet.
  3. Place the breadcrumbs in a food safe plastic bag, add the chicken medallions and shake to coat.
  4. Brown the chicken on both sides in the same skillet, about 1 minute per side.  Do not cook through, it will finish cooking in the oven.  Arrange the browned chicken on the baking sheet.
  5. Add several more tbsp. of olive oil to the skillet, with all of the vegetables.  Sprinkle liberally with Creole seasoning.  Par cook the vegetables in the skillet for about 10 minutes to give them a good head start, then arrange them on the baking sheet with the chicken and sausage in a single layer.
  6. Bake for 15-20 minutes at 400º and bring right to the table for a fun and casual meal.  If you like, serve with BBQ Sauce for dipping!

Notes ♪♫ While the chicken and sausage cooked very quickly, the veggies took quite a bit longer, especially the potatoes and carrots.  Giving the veggies a 10-minute head start in the skillet is the secret to having everything finish in the oven at the same time.

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Gluten Free Cabbage Soup

Another St. Patrick’s Day has come and gone, and I still have some cabbage in the refrigerator.  And since the Corned Beef dinner is a once a year occasion at our house, I wanted to make something healthy to use up what’s left of the cabbage.

This soup contains a whopping 8 cups of shredded cabbage (1/2 head) and it is packed with flavor.  Along with the cabbage, I made this soup with ingredients from my pantry.  I had diced tomatoes, beef stock and bouillon, carrots, celery and onions.  Also, the last container of frozen turkey stock from last Thanksgiving, about 2 cups.

The first ingredient in the list may surprise you, but it was all part of the “use it up” nature of this recipe!

Need more ideas to use up that cabbage?  Check out my Asian Chicken and Cabbage, a healthy and delicious stir fry dinner.

The Lazy Gastronome

 

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Ingredients:

Preparation:

Use a 4 quart soup pot or Dutch oven.  Begin by browning the diced sausage in a little olive oil.

Dice the carrots, celery and onion and add to the pot.  Cook for 5 minutes, stirring frequently.  Add the diced tomatoes with their juice.

Now stir in the stock, sage, thyme, pepper flakes and bouillon.

Bring to a low simmer, add all of the cabbage, cover and cook on low for 3 hours.

Stir every half hour and add more stock (or water) if needed.  Soup is done when the cabbage is tender.  Cook the soup pasta according to the package directions and add to the pot.

This is a hearty and filling soup that can be a great first course or a meal by itself!  Serve with gluten free bread or dinner rolls.

Notes ♪♫ Although many recipes for Cabbage Soup use ground beef, I did not have any on hand.  A quick search of the freezer and I found some gluten free Linguica sausage.  Wow, what a happy accident!  This was an incredibly flavorful soup with some nice heat from the sausage.  I’ll make it this way from now on!

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Gluten Free Italian Wedding Soup

This soup takes me back more than 60 years, to my Italian grandmother’s kitchen.  As a child, she would make this for me all the time.  So many little meatballs!  I was only nine years old when she passed away, but the flavors of this soup are etched in my mind.

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Of course, those tiny meatballs are the star of the recipe.  My younger self most definitely did not appreciate the love that went into making them!  Those tender little bites are what I remember best, so for my gluten free recreation I used ground veal.  Just one taste and I knew I had made the right choice!

Note ♪ If ground veal is not available, substitute ground beef, pork, turkey, etc.

Believe it or not, there were only 2 ingredient swaps needed to make Italian Wedding Soup gluten free.  First, the breadcrumbs.  I am a big fan of Aleia’s gluten free seasoned breadcrumbs, and they were perfect in the meatballs.  Second, the soup pasta.  I was thrilled to find Gluten Free Acini de Pepe at Bella Italia Food Store this year.  It is close to the pastina shape that my grandmother would have used, and you really can’t tell that it’s gluten free!

Ingredients:

For the Meatballs
For the Soup
  • 3 medium carrots, peeled and diced
  • 4 celery stalks, trimmed and diced
  • 1 medium sweet onion, diced
  • 3 garlic cloves, minced
  • olive oil
  • 32 oz. carton gluten free chicken broth
  • 2 cups chicken or turkey stock
  • 6 oz. gluten free soup pasta
  • 6 oz. bag baby spinach
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • salt and pepper to taste
  • grated parmesan for serving

Preparation:

Combine the first 5 meatball ingredients (everything but the olive oil) in a bowl and mix well with your hands.

Use a half teaspoon to form tiny little meatballs, about 3/4″ diameter.  Roll them between your palms and set them on a plate or sheet of waxed paper.

Heat a nonstick skillet with a little olive oil and brown the meatballs for just a few minutes over medium low heat.  Don’t crowd the pan, cook the meatballs in batches if needed.

Use a slotted spoon to scoop out the meatballs and drain them on a plate lined with paper towels.

Note ♪ You can prepare the soup up to this point the night before, just refrigerate the meatballs and continue with the recipe when ready.

For the soup, add the onions, celery and carrots to a soup pot with a little olive oil.  Stir until the veggies begin to release their liquid, then add the garlic and cook one minute longer.

Add the broth, stock and seasonings.  Cover and simmer on low for 45 minutes.  Cook the pasta separately, according to package directions.

Turn off the heat.  Add the baby spinach and stir to wilt.

Return the meatballs to the pot to warm through.

Drain and rinse the pasta under warm water and add it to the soup.

I find that gluten free soup pasta can be gummy, so it is best cooked separately, drained and rinsed to remove some of that starch.

Serve with finely grated cheese, use the good stuff!

This soup was just the thing for a cold winter evening!  It would be a wonderful first course for a holiday dinner.

Friends, I hope you enjoyed this post!  I know that my grandmother would be so pleased that I made this soup in her memory.

My Grandmother Caterina and I, 1960

Be sure and check out some of my other Gluten Free Soups as well as some helpful links on where to find Gluten Free Soup Pasta.

Notes ♪♫ In some recipes for Italian Wedding Soup, the raw meatballs are dropped right into the soup.  I like the extra flavor you get from browning, and it removes some of the fat at the same time.

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Gluten Free Turkey Mushroom Soup

Turkey Mushroom Soup is on the menu at our house this week!  The base for this soup is a delicious stock that I make every year with the remnants of our Thanksgiving turkey.  This rich, golden goodness adds great depth of flavor to soups and stews.  Check out this link to see how easy it is to make your own delicious, gluten free stock.

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Ingredients:

  • 2 cups homemade turkey stock
  • 6 cups turkey or chicken broth, homemade or store bought
  • 1 medium sweet onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 2 tbsp. olive oil, divided
  • 2 garlic cloves, minced
  • 1/2 tsp. thyme
  • 1/2 tsp. sage
  • salt and fresh ground pepper
  • pinch of saffron threads
  • 1 pkg. cremini or white button mushrooms, sliced
  • 2 cups leftover diced turkey or chicken, reserved from another meal
  • 1 cup uncooked wild rice blend

 Preparation:

Like many soups, this one begins with a Mirepoix, a combination of onion, celery and carrots.

Place a 4-quart stock pot over medium heat with 1 tbsp. olive oil.  Add the carrots, onion and celery and cook for several minutes, stirring occasionally.  Season with salt and pepper.  Add the garlic, stir and cook 1 minute.

Add the stock, broth, herbs and seasonings.  Bring to a boil and then simmer, covered on low heat for 1 hour.

While the soup simmers, cook the rice according to package directions.

Slice the mushrooms and sauté in the remaining tbsp. olive oil.  Add to the pot during the last 15 minutes of cooking.

Turn the heat down to low.  Add the cooked rice to the pot, along with the reserved turkey or chicken.

Stir well and warm over low heat until rice and turkey are heated through (do not boil once the meat has been added or it will shred).

I have made this recipe several times now and everyone loves it.  In fact, it is now a winter tradition.  So, the next time you roast a turkey, be sure to save the bones for stock and put aside some leftover meat for this rich hearty soup!

Notes ♪♫ Is there a difference between stock and broth?  Yes, there is!  A broth is made with meat and/or vegetables simmered together.  A stock on the other hand always begins with the bones, usually roasted first and then simmered low and slow until every bit of goodness is extracted.  Broth is a clear liquid, while stock has a thick, gelatinous consistency.  Learn more here.

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Turkey Stock

Look at this turkey stock!  It’s the pot of liquid gold at the end of our Thanksgiving rainbow!  An annual ritual, I almost can’t wait for this grand finale, when our Thanksgiving turkey gives up the last of it’s goodness to make a rich, golden stock.

Did you know that with a minimal amount of work, a turkey carcass can be transformed into stock to use as a base for your winter soups and stews?  Making your own stock means you control what goes into it, no artificial ingredients, no salt, no gluten.

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INGREDIENTS:

  • leftover turkey carcass (bones with a bit of skin and meat attached)
  • 2 onions, peeled and cut into large chunks
  • 4 celery stalks, cut into large chunks
  • 4 large carrots, peeled and cut into large chunks
  • 2 bay leaves
  • 1 tbsp. whole peppercorns

PREPARATION:

Place the turkey carcass, one onion, 2 celery stalks, and 2 carrots in a baking pan and roast for 45 minutes at 350º.  Roasting the bones creates an extra layer of flavor.  It will also be easier to break apart the roasted carcass to fit into your crock-pot.

Next, set up your crock-pot and add the remaining onion, 2 carrots, 2 celery stalks, 2 bay leaves and 1 tsp. whole peppercorns.  

Add the roasted bones and vegetables with enough water to cover (about 10 cups).  It doesn’t look pretty at this point, but what an aroma as the stock slowly simmers!

Now let your crock-pot do the work.  Cover and cook on low for 18 hours.  I timed mine so that it would simmer overnight, from 4:00pm to 10:00am.  Look at that color!  

Pick out as many of the bones and vegetables as you can, and discard.  

Strain the stock through a fine mesh sieve or use cheesecloth, into a clean pot.

Let the strained stock cool to room temperature and refrigerate overnight.  The next day you will have a layer of fat on top that can easily be skimmed away, leaving a thick, golden gelatinous mixture.  

Divide the stock into containers to use or freeze for later.  Here’s a peek at my soon to be freezer stock!  I’m excited about all the tasty dishes I’ll be making over the winter months!

Use your stock as a base for soup, stews or casseroles.  It’s an easy and economical way to get every last bit of goodness from your next holiday turkey.  

Notes ♪♫ If you are too tired to think about making stock right after the holiday, just pop the remnants of the turkey into the freezer.  Once things calm down you can make it at your leisure.  

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Spinach and Ricotta Beef Rolls

I’m a little obsessed with bundled meat recipes!  I love making Bracciole, a family favorite that takes me back to my mother’s kitchen.  A few weeks ago I made these Italian Skirt Steak Rolls and wow, they were a hit!  For today’s entrée, thin slices of beef are rolled and stuffed with a spinach ricotta filling.  The rolls are then wrapped in prosciutto and baked.  The meat was so tender, this meal would be a wonderful choice for date night or a small dinner party.

Ingredients:

  • 5 oz. bag baby spinach
  • 1 clove of garlic
  • 2 tbsp. olive oil
  • 1 cup ricotta cheese
  • 1/2 lb. prosciutto, thin sliced
  • 1 lb. top round cut into 1/4″ thin slices.
  • 1 tbsp. honey
  • fresh ground pepper to taste

Preparation:

Heat olive oil in a nonstick skillet with a lid.  Cut the garlic clove in half and add to the oil, cut side down.  Cook for 2 minutes over low heat to infuse the oil with garlic flavor.

Add all of the spinach to the skillet.  It looks like a lot but it will cook down.  Cover and cook for 10 minutes total, stirring after 5 minutes.

What did I tell you? 😉

Cool the spinach slightly then stir it into the ricotta (discard the garlic).  Season with fresh ground pepper.

Cover your work surface with wax paper or plastic wrap.  Lay out the beef slices and spread the spinach ricotta mixture over each one.

Starting at the short end, roll the slices up into a bundle.

Next wrap up each meat bundle in 1-2 slices of prosciutto.

Place the bundles in a baking dish coated with cooking spray.

Preheat the oven to 400º.

Bake the meat rolls for 30 minutes, or to when the internal temperature reaches 145º for medium.  Check the internal temperature with a thermometer.

Brush the tops with honey during the last 5 minutes of baking.  Cover and cool slightly before slicing.

Of course, you can just dig right in 🙂

But if you can wait for the bundles to set for 10 minutes you will really see the beautiful spirals of meat when you slice it.  Leftovers were even better the next day!

Notes ♪♫  I hope you loved this recipe as much as we did!  Check out some of my other bundled meat recipes, not only for beef, but chicken and fish too!  Bracciole, Italian Skirt Steak Rolls, Chicken Cordon Bleu, Crab Stuffed Sole.

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Air Fryer Turkey Cutlets with Sweet Potato Fries

Another win for the air fryer, I made these gluten free breaded turkey cutlets (schnitzel) for dinner, and they were so good!  I loved how crispy the breading came out in the air fryer.  Since deep fried food does not agree with me, the air fryer has been a great way to enjoy “fried” food without the tummy aches!

Thin sliced turkey breast cutlets make this recipe fast and easy to prepare.   They are commonly available where we live, but if you can’t find them chicken cutlets would work just as well.  I made sweet potato fries to go with the cutlets for an easy dinner that cooks in 30 minutes!

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4 Servings

Ingredients:

  • 1 large sweet potato
  • 2 tsp. canola oil
  • 1/2 tsp. maple seasoning
  • cooking spray

……………………………………………………………..

  • 1 lb. turkey breast cutlet sliced thin (4 cutlets, 1/4 lb. each)
  • 1/4 cup white rice flour
  • 1 egg, beaten with 1 tbsp. water
  • 1/2 cup gluten free breadcrumbs
  • seasoned salt, to taste
  • cooking spray

Preparation:

Peel the sweet potato and cut into uniform size pieces, about 4″ x 1/2″.  Toss with canola or other neutral oil and season to taste.

Spray 2 trays with cooking spray and divide the potatoes between them.  Start them in a 400º air fryer on the top 2 racks.  They will need to cook 25-30 minutes, and the turkey cutlets will be added during the last 15 minutes of cook time.

While the potatoes cook, prep the turkey.  Set up 3 breading trays with the rice flour, beaten egg and gluten free breadcrumbs.  Season each tray.

Work with one cutlet at a time.  Dredge in the flour then dip in the egg, shaking off the excess.

Finally coat with breadcrumbs.  Spray a rack with cooking spray and arrange the breaded cutlets in a single layer.

When the potatoes have 15 minutes left to cook, spray the cutlets with cooking spray and place them on the top shelf of the air fryer.  Move the potatoes to the bottom 2 shelves, use tongs to give them a toss.

After 8 minutes turn the cutlets over and spray the tops with cooking spray.

Finish cooking 7 minutes longer, and everything should be done at the same time.

Dinner was delicious!  The sweet potato fries took a little longer than russet potato, but they were perfectly done at 400º for 30 minutes.

The cutlets are best eaten crispy hot out of the air fryer.  Leftovers can be reheated in the air fryer or enjoyed cold.  They make great sandwiches!

Notes ♪♫ I have a shelf style air fryer and was able to fit both the turkey and the fries onto 3 shelves.  If you have a basket style fryer you may have to cook them separately.

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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 universal lid, you will want to get a pan with a 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 as I’ve done in this recipe.

 

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