Paella is a saffron-scented rice dish that originated in Spain. These portable pucks take all of the delicious components of this Spanish dish – rice, vegetables, herbs – and translate them into portable puck form! Once baked in the oven, these little muffin-sized pucks become crispy on the outside with a deliciously tender interior.

Portable Paella Pucks [Vegan, Gluten-Free]

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Cooking Time



  • 1 cup water
  • 1/4 cup chickpea flour
  • 1 tablespoon olive oil
  • 1 tablespoon psyllium husk
  • 1 1/2 teaspoons garlic powder or 2 garlic cloves, minced
  • 3/4 teaspoon ground turmeric
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon cracked black pepper
  • 2 cups cooked, cooled brown rice
  • 2/3 cup rinsed and drained canned chickpeas
  • 1/2 cup frozen green peas, thawed
  • 1/3 cup chopped roasted red bell peppers (from a jar)
  • Fresh parsley leaves, chopped (optional)


  1. Preheat oven to 350°F. Grease, spray, or line eight cups of a standard size muffin tin.
  2. In a large bowl, whisk together the water, chickpea flour, psyllium husk, garlic powder, turmeric, salt, and pepper until blended. Stir in brown rice, chickpeas, peas, and peppers. Divide mixture evenly between prepared muffin cups.
  3. Bake in preheated oven for 25-30 minutes until centers feel set and top appears golden and crispy.
  4. Cool completely in tin. Run knife around edges of cups and remove. Serve room temperature, cold, or rewarm in microwave for 15-30 seconds. Sprinkle with parsley, if desired.


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