This gluten free paella puts a Texas Style twist onto a Spanish paella recipe! An easy paella recipe, full of beneficial fiber and a spicy, Texas kick. Gluten free dinner made easy!
Two of my favorite dishes of all time are Paella and Texas Caviar. You know, the blended dish of black eyed peas and, corn, onion, and cilantro! Needless to say, I haven’t had corn or beans in a long time. Mainly for gut health reasons. Though each of us are so different in the way we can handle food, even the healthy real food, so I always like to share a variety of recipes! Plus I like talking about nutrition. You know me, I love a good reason to explain a recipe and it’s nutrients.
Like this gluten free paella recipe! The legumes/beans/peas! Is there a way for them to be “digested” properly?
We’ve definitely been trying them out more for their resistant fiber, or resistant starch. I’ve chatted about this in the past and would love to chat about it again now.
So, resistant starch is in several commonly consumed foods including raw potatoes, cooked and then cooled potatoes, green bananas, various legumes (beans), cashews and raw oats.
What do they do?
Resistant starch both feeds the friendly bacteria and indirectly feeds the cells in the colon by increasing the amount of butyrate. source
Butyrate is a short chain fatty acid that can help ease several digestive disorders. But you have to add in slowly and allow the gut flora to “adjust” accordingly, especially if you are already having gut issues.
But since the Kiwi is training for his last Ironman, I’m trying to keep his (our) blood sugar stable as well as increase his good carbs and beneficial gut flora! Legumes can help with all that (if your gut is healthy). Check out Dr. Alan Christianson great article on beans here.
We’ve been eating potato starch, potatoes, and plantains for a while now so i thought I’d venture more into the legumes for more types of resistant starch. Adding in a little each week to see how this helps with both our digestion, adrenals, and immunity. Lentils and Black eyed peas are a safe segue into beans if you are sensitive. I also recommend soaking them first, which helps to break down the phytic acid.
Okay okay, let’s get to this lucky gluten free paella recipe, shall we?
I’m feeling fancy, but frugal, so Texas style paella is the way to go! A Texas Caviar (Black eyed peas relish) combined with sizzlefish salmon and little bit of pork (bacon). I know the Spanish are mocking me right now, but hey, that’s okay. I’ll take my resistant fiber along with some Spanish flare!
This gluten free paella recipe is worth any amount of mocking!
Print
Gluten Free Paella {Texas Style}
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 2 1x
Description
A Texas Style twist on the original Spanish paella! This gluten free paella is full of beneficial fiber and a spicy, Texas kick.
Ingredients
- 1–2 tablespoons olive oil
- 1/2 cup red onion, chopped
- 2 tsp minced garlic
- 1 cups of long-grain white rice
- 11/2 cups chicken or veggie stock
- 1/2 cup of diced fresh or canned tomatoes, strained
- 1/4 tsp cumin
- 1/4 tsp chili pepper or cayenne
- sea salt/ black pepper
- 1/2 cup chopped zucchini
- 1/3 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
Instructions
- 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.
- 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.
- Serve your rice first then salmon/pea mixture on top! Add cilantro or chili pepper and even avocado to garnish!
See, it’s easy! And it’s actually really good cold the next day.
Did you eat your black eyed peas this year? What’s your favorite way to eat iresistant fiber? Deep questions here ya’ll.
Cheers!
You already know I adore me some beans, right? Finding out they also slow aging means they are going on my menu even more now. The fountain of youth here I come.
Such a fun recipe! What an awesome twist on what can be a time consuming and expensive dish! Love love love me some Texas caviar 🙂 Thanks for the chat on resistant starches, always great for a reminder of how food fuels our bodies!
Oh this is perfect timing! I was just bought a paella pan and thought to myself… I need me a recipe! I’m all about experimenting with this resistance starch – so this looks like a two birds job!
let me know whatcha think cat!
Why did I read this right before supper! Super hungry yet have to wait another half hour.
This looks absolutely incredible! I can’t wait to try it.
Oh, thanks for the info. Interesting about the lentils being a good place to start. I am trying beans again and at lentils the other day. It was OK. Also humus. I can do humus. John won’t eat meat (only fish) and beans mess with me so it has been exhausting finding meals we can both eat. Trying to find common ground.
I had never heard of Texas caviar before. Sounds interesting especially now that I have all of this great new knowledge about resistant starches. Your paella recipe looks very enticing!
Wow, this looks fantastic friend! I love your Texas twist on paella 😉 must try!
YUM!!
As vegetarians, we are HUGE bean eaters in this house! Black beans are always my go-to, but I haven’t met a bean I don’t like 🙂
I always learn so much from your posts!
Linds this looks insane- We both have similar tastes and am ALL about the resistant starch- Hello cooled potatoes 😉
we are so alike it’s not even funny! potatoes, seafood, all things breakfast!
Looks so good, your food photos never cease to amaze me (and make me hungry!).
haha thanks Jamie. I get hungry again too!
Yup. Making this this week. Though I find when I eat too big a serving of beans I get so bloated…any ideas on how to avoid this or is this a normal thing that happens to everyone? I mean I’m assuming it’s normal since isn’t that the “stigma” of beans? 😉
yes, there is way! start with 2-4 tbsp at a time. it takes 2-4 weeks for the body to adjust to beans. I think if you add in good fats, it helps as well. and take digestive enzymes, for sure!
I like the glass of wine in that one photo 😉 Wine goes with everything after all. Ohhhh and your nutritional knowledge never ceases to amaze me. Love this dish Lindsay!
Fascinating!! I love talking digestion with you, you know that!! this looks amazing, I can’t wait to add it to my recipes to try!
this sounds great! we have taken a bit of a break from RS but look forward in adding it again in the future
This looks amazing friend! Love learning more about resistant starch and everything from you!
I haven’t had any black peas this year, but I promise I will, because I need all the luck I can get!!! HAHA! I bet I could make this in the slow cooker? NO? Stay warm darling! XOXO
you can so put this in the crock pot! easy peasy!
Lindsay, this looks SO goood!!! I am excited to try it without the bacon. I LOVE blackeyed peas 🙂
Oh I LOVE this recipe. 1. Simple ingredients I have on hand. 2. My Mom loves her black eyed peas and will LOVE this. 3. You are so knowledgable! I love the WHY behind all your recipes. I also need you to be my nutritionist/cook as I get back into my groove this year (:
you will! i know you will!
I knew there was a reason I preferred my boiled potatoes to be eaten while standing in front of the fridge with my coffee right after a run.
totally legit! and wine.. antioxidants
Texas Paella! I love it. And the bacon (duh). I need you to do my diet next. I think I know a lot about food and nutrients and then I read your blog and feel like a dumb ass. Love it.
you’re not dumb.. but you do have a nice ass
Meowwww!
The only time I’ve had Paella was in while in Spain because we HAD to try the real deal. It was good and I vowed to try and make it at home but just never had. Might have to give it a try sometime soon using my paleo modifications. Cauliflower rice would be good too!
that’s a great idea! i’ll have to try that next!
Well this is a damn good combo! I love the salmon in here! Black-eyed peas are such a beauty of a bean 😉 LOVE!
i had a feeling you’d like!
What a delicious-looking recipe and great photos!! It doesn’t help that I’m reading this post-workout without any food in my belly 😛 Pinning this recipe!
You said his last Ironman… like for real? His last? If so, that’s so odd because I wrote about finales on my blog today. Being the good southern boy that I am… it’s odd I guess that I never eat black eyed peas. Just never really acquired the taste for them!
yep, last one as a pro. Unless something drastic changes soon and he gets more salary based sponsored. Poor triathlon, its gone downhill for the pros. it’s bittersweet. And we’re sad but ready for the next change.
This sounds so good! And it’s pretty, too–that counts, right? Another great recipe, thanks.
I love the pairing of the salmon and bacon. Saved to make later!
You had me with the Texas style!!!
I’m not a huge black-eyed pea fan but like them fixed like this (all the other flavors tend to cover the taste:).
yum, this looks so hearty!
Oh dear – I need your self control round legumes, Lindsay! I love lentils, beans, black eyed peas and can eat them by the shovelful (inspite of ensuing gut “issues”)!
I love the sound of this paella – specially with that salmon and bacon 🙂
I actually have issues with some of these foods & I know I should take beano or something but I am lazy about that.. soaking & stuff – too lazy! 🙂 I need to be your neighbor!
I love your nutrition info tidbits. I actually took it to heart for rice for my carb load meals before the last 2 races. I cooked it, then let it get cold (mixed with just about any good for you herb too for good measure). Not saying that’s why I PR’d and had a good full … but …. 😉
Suggestions for making vegetarian but still getting in similar nutrients? Adding in flax perhaps?
You know I love my soaked black beans! This recipe sounds divine! 🙂
Thanks for this helpful info and the recipe looks great. I’ve already started veganizing it in my head so I can make it some time this week!
This looks amazing as always!! I am going to put this on my list for next week!
im slowly working on a gluten free/Paleo lifestyle and it’s hard! But for me slow changes are lasting changes.
Woah, I haven’t had paella in way too long and you’ve got me wanting some ASAP! In the past I’ve had no trouble with digesting beans and legumes like chickpeas, navy beans and black beans, but the quantity of them in my diet has been fairly small. I recently started getting back into lentils though, and I LOVE them! So versatile and rich in iron, which is a big bonus for me since I struggle to keep my iron up.
that looks ridiculously good!
I did eat my black eyed peas this year, just a spoonful though. I’d eat a whole bowl of your paella though — yum!
It is such a double edged sword isn’t it. you are so smart to take it easy. I just go for it, and then end up on the couch with a hot pack and wonder why my stomach hurts. This is something that tops my list of things to sort out this year. Thanks for the great conversation starter.
That looks SO SO SO GOOD!
I love Paella but I haven’t had it in forever. Pinning for menu planning!
agreed.. you must go SLOWLY. Lentils are my favorite!
I haven’t had black-eyed peas in YEARS! This recipe makes me want to change that.
Love Paella. Definitely one of my favorite dishes!
I’ve never had black eyed peas in my life. I need to try them sometime. I have a hard time with beans and have to be careful about what I eat them with and make sure it’s not too often. I do like eating them they clean everything out if you know what I mean. 😉
Ooooh yum! This sounds great Lindsay! I actually love paella, and I love the idea of salmon with the bacon. Great combination! Thanks for sharing!
OH OH OH
I think I can actually recreate this in my kitchen too!!!
yee haw!
Looks yummy! I’m definitely one who had trouble with beans and other legumes, but like other things it’s likely all in the amount and I’m sure soaking would make a difference too. Maybe I will test it at some point. Great recipe and info!
start off with 2-4 tbsp at a time. THen adjust. And lots of good fat, hence the bacon. haha. Let me know if you try it! p.s you won the whole foods gift card!! email me your address!