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Method

Heat the oil in a large frying pan. Add the  paprika, thyme and rice, stir for 1 min, then splash in the Sherry or wine, if using. Once it has evaporated, stir in the tomatoes and stock. Season and cook, uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.

Stir the seafood and garlic oil  into the pan and cover with a lid. Simmer for 5 mins, or until the shrimp are cooked through and the rice is tender then stir through the chives. Squeeze over the lemon juice, scatter with parsley and serve with extra lemon wedges.


Recipe from Good Food magazine


Ingredients

1 tbsp olive oil

1 tbsp garlic infused oil

1 tbsp chopped chives

1 tsp each hot smoked paprika and dried thyme

300g paella or risotto rice

3 tbsp dry sherry or white wine (optional)

400g can chopped tomatoes with

900ml chicken stock

400g  seafood mix

juice ½ lemon, other half cut into wedges

handful flat-leaf parsley, roughly chopped

Low FODMAP Recipe

Easy paella

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