Ingredients


20-24 raw shell-on king prawns

2 tbsp olive oil

500g monkfish, cut into chunks

500g paella rice

2 tsp smoked paprika

1 tsp cayenne pepper (optional)

pinch of saffron

½ x 400g can chopped tomatoes (save the rest for the stock, below)

500g mussels, cleaned

100g green beans

handful parsley leaves, roughly chopped

For the stock

1 tbsp olive oil

½ x 400g can chopped tomatoes

1 tbsp garlic infused oil

500ml/ 18 fl oz hot low FODMAP chicken stock

1 star anise


Method


Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge. To make the stock, heat the oil in a large pan over a medium-high heat and add the tomatoes and reserved prawn shells and heads. Cook for 3-4 mins, then pour in the stock and star anise. Bring to a boil, then simmer for 30 mins. Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.

Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few mins each side, then remove and set aside.

Stir in the rice and cook for 30 secs to toast. Add the garlic infused oil, paprika, cayenne (if using) and saffron, cook for another 30 secs, then stir in the tomatoes and 1.5 litres of the fish stock. Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the rice should still be al dente). Return the monkfish to the pan with the prawns, mussels and green beans. Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10-15 mins until the mussels are open and the prawns are cooked through. Scatter over the parsley before serving.


Recipe adapted from: Good Food

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