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Easy Gluten Free Paella (Texas Style)

by Sarah Kesseli February 11, 2015

Easy Gluten Free Paella (Texas Style)

Easy Gluten Free Paella (Texas Style)

Serves: 3-4
 

Ingredients:

  • 1-2 tablespoons olive oil
  • ½ cup red onion, chopped
  • 2 tsp minced garlic
  • 1 cups of long-grain white rice
  • 1½ cups chicken or veggie stock
  • ½ cup of diced fresh or canned tomatoes, strained
  • ¼ tsp cumin
  • ¼ tsp chili pepper or cayenne
  • sea salt/ black pepper
  • ½ cup chopped zucchini
  • ⅓ cup chopped bacon or pork (optional)
  • 1 cup or about 6-8oz of cooked salmon (chopped)
  • 1 cup black eyed peas
  • lemon juice
  • Optional- chopped cilantro mixed in.
  • optional toppings- Avocado and/or roasted red bell peppers

Preparation Instructions:

  1. First cook your rice in the broth. Once it’s ready, add in your tomatoes, garlic, 1 tbsp olive oil, cumin, and dash of salt.
  2. In another pan or large skillet, sautee your zucchini and onions with garlic, 1 tbsp olive oil, cayenne, and a dash of black pepper/sea salt. Once it’s about done, add in your cooked salmon, pork, and drained peas. Add a little lemon juice on top and stir in skillet until mixture is hot and everything is cooked through.
  3. Serve your rice first then salmon/pea mixture on top! Add cilantro or chili pepper and even avocado to garnish!

Notes:

Note: You'll want to go ahead and grill or bake 2 small salmon fillets. I just bake mine or grill with a little olive oil, lemon juice and black pepper. Don't cook them all the way, just about 8 minutes on 400F. The rest of the cooking will be in the pan with the veggies.

If you are sensitive to peas, I would try soaking the black-eyed peas overnight in a large pot before cooking them. You can also just use canned peas and drain the juice. 
Recipe Credits: Lindsay @ Cotter Crunch



Sarah Kesseli
Sarah Kesseli

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