Gluten-Free JOC Soups and Stews - Spanish Paella

Ingredients:

2 cups gluten-free paella rice
1 lb gluten-free chicken thighs, bone-in and skin-on
1/2 lb gluten-free rabbit meat, bone-in
1/2 lb gluten-free green beans, trimmed
1 red bell pepper, sliced
1/2 teaspoon gluten-free saffron threads
4 cups gluten-free chicken broth
1/4 cup gluten-free extra virgin olive oil
Salt to taste

Steps:

In a paella pan or wide, shallow pan, heat olive oil over medium heat.
Add chicken thighs and rabbit meat, brown on all sides.
Stir in paella rice, coating it in the flavored oil.
Add sliced red bell pepper and green beans to the pan.
Dissolve saffron threads in chicken broth and pour it into the pan.
Bring to a simmer, then reduce heat to low and cook for 20-25 minutes until rice is tender and has absorbed the liquid.
Season with salt to taste.
Allow the Paella to rest for a few minutes before serving.
Serve hot, and enjoy your authentic and gluten-free Spanish Paella!