Gluten-free paella
Dinner Lunch Recipes

Paella, gluten free and only 97 calories per 100 g.

Today I wanted to share with you another amazing gluten-free recipe. I’m talking about Paella, gluten-free, and only 97 calories per 100 g. and the taste is divine. The ingredients are simple and affordable and most importantly it’s a full lunch that doesn’t taste like a diet.

So what is Paella?

Paella is a traditional Spanish rice dish and the word paella means frying pan. Paella was a lunch meal for farmers and their workers. They would cook Paella from what was available around them, rice, snails, ducks, vegetables, and so on. The variation is really big.

Originally, Paella is cooked over an opened fire where the fire was fueled with pine and orange branches and pine cones, where these ones were producing an aromatic smoke that infuses the paella with an amazing flavor.

There are many variations of paella: Sea food Paella, mixed Paella, Paella Valenciana and so on.

Today’s recipe is an improvisation of mine, made with products I had by hand, just like the farmers in Valencia.

Enjoy it and don’t forget to subscribe to receive emails about the newly released recipe on my blog. If you want to say hello this is my Instagram account.

And here you will find other tasty lunch ideas.

Paella, gluten free and only 97 calories per 100 g.

Recipe by CristinaCourse: LunchCuisine: SpanishDifficulty: Medium
Prep time


Cooking time




Protein / 100 g


Fat / 100 g


Carbohydrates / 100 g


Total time






  • 200 g g pork tenderloin

  • 170 g red bell pepper

  • 1 medium sized carrot

  • 1 big onion

  • 130 g frankfurter

  • 100 g bacon

  • 300 g rice

  • 1 TBSP tomato paste

  • 1 TSP turmeric

  • 1 TSP paprika powder

  • 2 TBSP olive oil

  • 2 gloves of garlic

  • 400 g of diced canned tomatoes

  • 720 ml broth


  • Cut the meat and sausages.
  • Clean and cut the vegetables.
  • In a hot wok pan pour 1 TBSP of olive oil and roast the bacon for 1-2 minutes.
  • Add in the tenderloin with the sausages and roast it until you have a nice golden-brown colour. Normally, I do this on high power and mix constantly. I don’t roast the meat ready, I just want to get that nice golden-brown colour and lock in the tastes.
  • When the meat got golden-brown, remove it from the pan and set aside.
  • In the same wok pan, pour another TBSP of olive oil and start to roast the onion and crush 2 gloves of garlic over it. Roast it until transparent.
  • Add the rest of the diced vegetables and roast for another 5 minutes.
  • Add in the turmeric, paprika powder and the tomato paste and mix well.
  • Pour in the diced, canned tomatoes and cook it for 1-2 minutes.
  • Now return the meat back in the pan and add in the uncooked rice. Mix until everything is well combined.
  • Pour in the broth, salt it and pepper it to taste.
  • Bring it to boil and cover it with a lid. Let it cook for about 30-40 minutes or until the rice is ready. Mix it from time to time or if you want a little bit burned rice on the bottom of the pan (like in the original recipe) then just let it cook without mixing it.
  • Serve your paella with some slices of lemon. Like this ⬇️Gluten-free paella

Recipe Video

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