Paella or 'Arroz con cosas' !
Servings: 2 depending on hunger!
Ingredients
- 1 tbsp. garlic infused olive oil goo
- ½ tsp. cayenne pepper
- Spring onions greens only, 6-8
- Tomatoes 3 medium-large, chopped
- 1 very large red pepper/2 medium, cut into strips
- 1 Large/2 medium courgettes diced
- 75 g green beans topped and tailed then chopped
- 2 medium carrots 200g diced
- 8 Sundried Tomatoes cut
- A couple of handfuls of black olives circa 50g sliced
- 1 tbsp. capers optional
- Small handfuls of skinless almonds, circa 16, crumbled
- Spinach a couple of handfuls
- 1 cup short grain paella rice
- 4½ cups low-FODMAP stock 4.5 tbsp stock with 4.5 cups water
- Saffron*
Instructions
- Wash and chop the spring onion (greens) and tomatoes
- Heat the goo and cayenne pepper in paella dish on a medium-low heat. Add the spring onions and stir.
- When the spring onions have browned add the tomatoes, mix well and leave to simmer (low-heat on the biggest hob ring), stirring occasionally, while you prepare and chop the remaining vegetables.
- Wash and cut the remaining vegetables. Once the tomatoes have shrunk add the other vegetables (peppers, carrots, courgette, sundried tomatoes, black olives) and the (optional) capers, stir.
- After about 7 minutes add the spinach and almonds. Mix well.
- Check the manufacturers cooking recommendation, as it may vary from mine, depending on the rice you’re using. I used 1 cup of paella rice for 4½ cups low-FODMAP stock
- Add the rice to the paella dish.
- Add the saffron to the stock, mix it well. Then add the stock, in increments, to the paella.**
Notes
Do not stir the rice! Leave it until the rice has absorbed all the liquid.
I cooked it on a diffuser, but if you don’t have one that’s fine, just keep the heat on low. Enjoy!
* I used 125mg powdered saffron
** Slowly does it! I was adding the stock in batches circa every 6-8 minutes, as you don't want it to overflow!
Note: I used a 28cm paella dish