Paleo Paella
Delicious and easy-to-make Paleo Paella! Made with wild rice, chorizo, and saffron, this aromatic dish is sure to please!
- Prep Time: 20 mins
- Cook Time: 90 mins
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
Ingredients
Scale
- 6 cups chicken stock
- 3 pinches saffron
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 1/2 pound chorizo sausages, sliced into rounds
- Olive oil
- 1 onion, diced
- 1 red pepper, diced
- 2 garlic cloves, minced
- 2 cups wild rice
- 1 tbsp tomato paste
- 1 tbsp paprika
- 1 tsp cumin
- 2 dried bay leaves
- 1 tsp coarse salt
- 1 tsp oregano
- Salt and pepper, to taste
Instructions
- Heat 2 cups of chicken stock in a small pot with the saffron until just below a simmer. Heat the remaining 4 cups of chicken stock in a second pot.
- In a third larger pot or deep frying pan, cook the sausages over medium until just cooked. Set aside.
- Using the sausage fat, plus some extra olive oil, cook your chicken thighs. Set aside.
- Pour some more olive oil to the pan/large pot, and reduce the heat to medium-low. When the oil is hot, sauté onions until translucent and golden.
- Add diced peppers. Cook until soft, about 5 minutes.
- Now, add the garlic. Cook for a further 30 seconds-1minute, or until fragrant.
- Add the wild rice, and stir until the rice is covered by oil and shiny. If you prefer a richer taste, you could add another tsp or 2 of olive oil.
- Next, add the tomato paste, paprika, cumin, bay leaves, oregano, and salt. Stir until combined.
- Add the chicken and chorizo back to the pan.
- Now on to the stirring part. Add one cup of regular chicken stock, and stir occasionally until absorbed.
- Add one cup of the saffron chicken stock. Stir yet again until absorbed.
- Add the second cup of the saffron chicken stock. Stir occasionally until absorbed.
- Continue adding stock 1/2-3/4 cup at a time, waiting until it is absorbed before adding more.
- Once rice is ‘al dente’, add one more 1/2 cup of chicken stock and stir until absorbed.
- Season to taste with salt and pepper.
- Enjoy!
Notes
- Make sure you get some quality chorizo sausages. They will make all the difference to the taste of the Paella.
- Don’t skimp on the oil with this recipe. It’s what makes this dish so deliciously rich!
- Contre Mum, you don’t actually have to stir the entire time (unless you have rowdy kids you want to torture. Then I’m all for it)! Just make sure someone stirs the pot every now and again.
- If you’re a die-hard Paleo-er, you can substitute the olive oil for coconut oil (or ghee if you allow yourself that luxury).
Find it online: https://www.paleo-ish.ca/paleo-paella/