Follow the instruction and recipes by our nutritionist below to make Seafood paella
Practical information
- Number of people: 4
- Difficulty: Easy
- Cost: Economical
- Type of cooking: Slow cooking
- Type: Flat
- Category: Beverage
- Nutritional criteria: Anti-cholesterol, Antidiabetes, Antioxidant, Rich in omega 3, Gluten-free, Lactose-free, Egg-free,
Preparation
- In a frying pan, brown the prawns with the olive oil. Remove them and replace them with the clams.
- Pour 10 cl of stock, cover and count for 2 minutes, until the clams are open.
- Throw away those that have remained closed and set aside. Wash and thin the parsley.
- Pour the rice into a large paella pan, add a ladle of stock and simmer over medium heat.
- Once all the liquid has been absorbed, add the saffron, add a ladle of stock again and so on, until the rice is cooked, but still a little al dente.
- Add the prawns and clams with their cooking juices, stir and cook for 2 minutes longer.
- Salt and pepper and remove from the heat. Serve sprinkled with chopped parsley.
Recipe extracted from Recipes for well-being for fragile intestines / Editions Larousse
Health tips
Without milk proteins. Gluten free. Without FODMAP
-1611156775.jpg "Seafood: beware of the “deceitful” bacteria that can hibernate and reappear")
