1 red pepper, deseeded and sliced

1 tsp paprika

1 pinch saffron

1 tbsp chopped chives

1 tbsp garlic infused oil

1 mild red chili chopped

1 tbsp olive oil

250g paella rice

400g chopped tomatoes

200g raw, peeled shrimp, defrosted if frozen

1 tbsp chopped parsley


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

Stir in the paprika, rice and chopped tomatoes with 500ml boiling water, cover, then cook over a medium heat for 12 mins.  Add the saffron and garlic infused oil.

Uncover, then stir – the rice should be almost tender. Stir in the shrimp, with a splash more water if the rice is looking dry, then add the herbs and cook for another min until the shrimp are just pink and rice tender.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Spanish rice & shrimp
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