Main Course SpanishChickenRiceTomatoBell PepperWine

Classic Paella

Name: Classic Paella
Cuisine: Spanish
Ingredients: 2 boneless, skinless, chicken thighs (can omit to make vegan), diced into 1-2" pieces; 5 tablespoons extra-virgin olive oil; 0.5 yellow onion, sliced or medium diced; 1 red bell pepper or 1 anaheim pepper, sliced or diced medium, stem and seeds removed; 0.5 teaspoon kosher salt, plus more as needed; 3 whole peeled tomatoes (canned) with juice (1¾ cups) diced medium and juice reserved; 3 teaspoons rub with love smoked paprika, or a high-quality Spanish smoked paprika; 1 generous pinch saffron threads (loosely packed ¼ tsp.); 1 clove garlic, minced fine; 1 cup Matiz bomba rice or another short- or medium-grain Spanish rice; 0.25 cup white wine; Roughly 2-3 cups chicken stock (can substitute vegetable stock to make vegan); 4 ounces green beans (about 12 each), stem end trimmed off; 1 sprig rosemary

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High FODMAPTriggers: Garlic, Onion, Stock or broth

Fructans

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

Directions

1
All ingredients should be open and measured before you start cooking.
2
Cut chicken into cubes and set aside.
3
Allow your 10" sauté pan to warm up over medium heat. This takes a couple minutes.
4
Add about 2 tablespoons olive oil and swirl it around your pan to evenly coat the bottom, and then add the onions and some of the salt, allow to caramelize slowly
5
Then add your peppers and allow to cook down with the onions. Allow the two to cook down into a "sofrito". Add more oil if the mixture becomes dry
6
Squeeze your tomato pieces of juice and add to the sofrito, allow to reduce and dry with the onions and peppers
7
Add a touch more oil, then add the minced garlic, smoked paprika and saffron and toast for 30 seconds. If your pan seems dry add more olive oil to help coat ingredients
8
Add the rice to the mixture and allow to toast lightly and increase the heat if necessary
9
Deglaze with white wine, cook for 30 seconds to one minute, to cook off the alcohol
10
Add a half a cup of the broth stir and allow the mixture to come to a simmer. Taste for seasoning. As that first addition of broth starts to absorb, add another ½ cup and stir.
11
This is the last time you get to stir, so put down your spoon. (stirring after this point will pull unwanted starches and leave you with a gummy pan of rice.)
12
Now you will drizzle in stock and shake the pan to distribute the stock. Cook the paella on fairly low heat, drizzling stock as the rice absorbs and continues to cook
13
About halfway through the cooking process add your diced chicken and tuck into the rice and allow everything to come back to a simmer. Your rice should have a layer of broth covering it at this point
14
If there isn't enough broth to cover your rice, add just enough broth to cover rice
15
Arrange the green beans on top of the paella in a star pattern and press into the rice surface
16
As the paella cooks, very slowly add the stock across the surface of the rice in small increments. You can taste the grains of rice to assess the doneness of the paella; make sure the paella is on a low temperature
17
Add sprigs) of rosemary to the top of your paella and let cook for about 5 minutes before reducing the heat a bit and top loosely with a piece of aluminum foil
18
As your paella is finishing cooking, you're not going to want to stir, but if you notice dry spots, add a few tablespoons of stock to them to allow your rice to finish cooking
19
To check for doneness, you'll need to eat a couple grains of rice as it finishes cooking. If it's still crunchy in the middle, you'll need to add broth to finish cooking
20
Once that last little bit of crunch has gone away, your paella should be done cooking. (If the paella seems wet, you can put the paella in a 400-degree oven with the light foil layer to finish drying the paella and even out the cooking (about 8 minutes)
21
If you desire a socarrat, go ahead and turn your burner up to high and cook the bottom for a couple minutes, moving the pan over the surface of the flame to dry and crisp the bottom of the paella
22
Optional: Garnish with the juice of a lemon across the top and some chopped parsley

Diets

Fits as written

Gluten-free
Dairy-free
Egg-free
Nut-free
Mediterranean

Works with easy swaps

Halal-friendly (1)

white wine → stock with a squeeze of lemon juice

Paleo (1)

Matiz bomba rice or another short- or medium-grain Spanish rice → cauliflower rice

Low FODMAP (3)

yellow onion → green tops of scallions or chives
garlic → garlic-infused olive oil
Roughly 2-3 cups chicken stock → garlic- and onion-free stock

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.