Preparation time: 10 minutes

Cooking time: 35 minutes

• Paella

As I learned when I visited Spain, there are many different kinds of paella—depending on the region. My version is simple yet flavorful and a meal in itself, so the portions are large. I serve it with a tossed green salad and a gluten-free French Baguette (see recipe).

Makes 2 servings

• 4 ounces chorizo (1 link), cut into ¼-inch slices (or crumbled if using raw chorizo)
• 1 teaspoon olive oil
• 6 ounces skinless chicken (1 boneless thigh or boneless breast half), cut into ¼-inch strips
• ¾ cup canned diced tomatoes, undrained
• 1½ cups gluten-free low-sodium chicken broth
• ⅓ cup uncooked Arborio or other short-grain white rice
• 1 tablespoon dried onion
• 1 medium garlic clove, minced
• 1 teaspoon paprika
• ¾ teaspoon dried oregano
• ⅛ teaspoon (dash) salt
• ⅛ teaspoon (dash) crushed saffron threads
• 1/16 teaspoon (pinch) cayenne
• 6 large raw shrimp (31 to 35 count), peeled and deveined, tails on
• ¼ cup frozen green peas
• Salt and freshly ground black pepper, to taste
• 2 teaspoons chopped fresh parsley, for garnish

1. In a 10-inch nonstick skillet with a lid, cook the chorizo over medium heat until lightly browned, about 2 minutes. Transfer the chorizo to a plate. Keeping the heat at medium, heat the oil in the skillet, then add the chicken. Cook until lightly browned on all sides, about 3 minutes. Transfer the chicken to the plate with the chorizo.

2. To the now-empty skillet, add the tomatoes, broth, rice, dried onion, garlic, paprika, oregano, salt, saffron, and cayenne. Stir, bring to a boil, reduce the heat to low, and simmer, covered, for 15 minutes.

3. Nestle the chicken and chorizo in the rice mixture in the skillet. Cover and simmer for 10 minutes. Arrange the shrimp and peas in the rice mixture, pushing down to submerge them, and cook another 5 minutes, uncovered, until the shrimp are cooked through and the liquid is absorbed. Taste and add salt and pepper, if desired. Serve immediately, garnished with fresh parsley.

Per serving: 560 calories; 42g protein; 27g total fat; 2g fiber; 36g carbohydrates; 147mg cholesterol; 1491mg sodium