350g short Gluten Free pasta shapes (we used orzo )
800ml low FODMAP chicken stock
1 tsp turmeric or a large pinch of saffron strands
1 tsp smoked paprika
200g mixed seafood of your choice - cooked
2 roasted red peppers,from a jar, sliced
1 large tomato chopped
1 zucchini diced small
2 tbsp chopped parsley
2 tbsp garlic infused oil
Cook the pasta in lots of stock following pack instructions, with half the turmeric or saffron.
About 2 mins before the pasta is cooked, tip the garlic infused oil into a frying pan and then add the smoked paprika.
Cook over a gentle heat for 1 mins then add the remaining turmeric or saffron, tomato, zucchini, seafood, and peppers.
Drain the pasta, reserving some of the stock.
Tip the pasta back into the pan, add the seafood and a splash of the reserved stock, and heat through.
Stir in most of the parsley.
Serve in warm bowls, with the remaining parsley sprinkled on top.
Recipe adapted from: Good Food