I have been wanting to find a recipe for paella that I can enjoy without having an IBS flare up and I have finally decided on this simplified but very tasty version.
Normally paella has onions in, I have left them out of my persona recipe but included these as optional should you know that onions don’t affect you or your symptoms. Not all IBS sufferers struggle to process onions.
This recipe is so easy and it will now become a part of our regular diet as it was tasty, filling and colourful as well as being nutritious and a proper ‘feel good’ meal.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
2 portions
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Ingredients
- 150 g paella rice
- 600 ml Chicken Stock I used Kallo, low sodium
- 1 chorizo sausage thinly sliced
- 1 small pack prawns
- 1/3 cup frozen peas
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Turmeric
- 1 Red Chilli
- 1 clove crushed garlic optional, you can use garlic paste if easier
- 3 - 5 spring onions optional (depending on intolerances)
- 1 drizzle Olive Oil
- 1 pinch Black Pepper
- 2 lemon wedges
- 1 handful Chopped Fresh Parsley
Ingredients
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Instructions
- heat some oil in a large pan and gently fry off the chorizo until the oil is released. Put the chorizo to one side.
- chop the chilli, turmeric, paprika and the crushed garlic, slice the onions and gently fry off on the oil for a couple of minutes until soft.
- Add the paella rice and stir for a minute until all rice is coated in the oil mixture. Then add ¾ of the hot chicken stock and stir.
- Simmer for 10 - 12 minutes. Once the paella rice is swollen and nearly cooked, add in the peas, chorizo and prawns. Stir and add in the remainder of the stock, stir until the rice is cooked through and serve with black pepper, lemon wedge and fresh parsley.
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