Double Smoked Bacon Paella

The classic Spanish paella is loaded with mussels and shrimp. But we skip on those major allergens – and opt instead for the full-bodied flavor of double smoked bacon.

Makes: 4 servings
Free of: gluten and all top allergens


  • 1 tbsp olive oil
  • 5 slices allergy-friendly double smoked bacon, chopped
  • 2 boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 small white onion, diced
  • 1 poblano pepper, seeded, stemmed and iced
  • 1 medium carrot, peeled and diced
  • 1 cup uncooked short grain rice
  • 2 cups gluten-free, allergy-friendly chicken broth, plus additional as needed.
  • 1/4 cup strained crushed canned tomatoes
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • Black pepper, to taste
  • Chopped fresh parsley, to garnish


  1. Heat a large skillet over medium heat. Add oil and swirl to coat. Add bacon and cook, stirring occasionally, until fat is translucent and edges begin to crisp, about 2-3 minutes.
  2. Add chicken and cook 5 minutes, stirring occasionally. Add onions, peppers and carrots and sauté until onions are slightly translucent, about 3 minutes. Add rice and sauté until lightly toasted, about 1 minute.
  3. Stir in 2 cups broth, tomatoes, paprika and salt. Turn heat up to high and bring to a boil. Reduce heat to medium-low, cover and simmer 5 minutes. Uncover, increase heat to medium and simmer, stirring often, until rice is al dente and most liquid had been absorbed, about 10 minutes. If the liquid evaporates too quickly, add 1/2 cup broth.
  4. Season with black pepper, to taste, and garnish with parsley, to serve.

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