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
A Texas Style twist on the original Spanish paella! This gluten free paella is full of beneficial fiber and a spicy, Texas kick.
- 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
- 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.