2 tbsp olive oil
1 tbsp garlic infused oil
2 red peppers, sliced
2 celery sticks, chopped
1 tsp fresh thyme leaves
1 tsp dried oregano
1 tsp smoked paprika
1 tsp cayenne pepper
½ tsp mustard powder
pinch of white pepper
300g long-grain rice
400g can tomatoes
300ml low FODMAP chicken stock
12 large shrimp (whole in their shells)
12 mussels, cleaned and de-bearded
24 clams½ small pack parsley, chopped
Heat oven to 200C/180C fan/ gas 6. Heat the oil in a heavy-based flameproof casserole dish on a medium-high heat.
Stir through the peppers, celery, thyme and oregano , and cook for 2 mins.
Add the garlic infused oil, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes.
Add the stock and give it all a really good stir. Bring to the boil , then cover with a well-fitting lid and put in the oven for 20 mins.
Take from the oven and fluff up the rice with a big fork. Fold through the shrimp, then put the mussels and clams on top.
Put the lid on ,return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley to serve.
Recipe adapted from: Good Food