1 red  pepper, deseeded and sliced

1 tbsp  garlic infused oil

1 tsp paprika

1 tbsp chives

1 tbsp olive oil

250g easy cook basmati rice (we used Tilda)

400g can chopped tomatoes

200g raw, peeled prawns, defrosted if frozen

*50g chorizo, sliced - use only if you can find one without garlic.


Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the peppers and chorizo*  in the oil over a high heat for 3 mins.

Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.

Uncover, then stir – the rice should be almost tender.

Stir in the prawns, garlic infused oil and chives with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe -  Spanish Rice and Prawn
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