Paella - Low Fodmap and Gluten-free
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Ingredients
  • 1 big chicken breast
  • White rice flour
  • olive oil
  • 1 tsp garlic-infused olive oil
  • 2 onion and garlic-free sausages (check ingredients with butcher)
  • 6 slices streaky bacon
  • 2 litres of chicken stock
  • 2 pinches of saffron
  • 1 tsp smoked paprika
  • 500g arborio rice
  • parsley
  • 1 cup frozen peas
  • 10 king prawns
  • a pack of mixed seafood including mussels and squid rings
Method
  1. Preheat the oven to 190ºC/375ºF. Season the chicken pieces and dust with flour. Heat a little olive oil and the garlic-infused oil in a large deep saucepan and fry the chicken until golden brown on both sides. Place the pieces on a baking tray and into the oven for 30 minutes.
  2. Put the pan back on the heat. Add the sliced sausage and bacon and fry until browned and crispy. Meanwhile infuse half the hot chicken stock with the saffron. Add the smoked paprika, rice and infused stock and leave to cook on a medium heat, stirring from time to time.
  3. After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the peas, prawns, and the mussels and squid if you are using them. Place a lid on the pan and cook for 10 minutes more.
  4. Finally, add the cooked chicken and serve sprinkled with chopped parsley and a wedge of lemon.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/paella-by-jamie-oliver-for-adrianos-birthday/