My husband Stuart and I visited Portugal for two weeks this past June for our honeymoon. It was an incredible holiday, the weather was beautiful, the beaches breath-taking and the food fantastic! I am always mindful of what I eat wherever I go because of IBS, but in Portugal I could eat bread and cheese with the rest of them without any symptoms – it was amazing. Everything was so fresh in the Algarve and the seafood was incredible.
This recipe is inspired by that trip. I love how the Portugese cook with ingredients similar to Italian ingredients but cook everything in one pot! Less mess and everything is cooked with such beautiful flavour. Rice is a staple which is great for those that avoid wheat. I’ve included a bit of shallot in this recipe, which is something you might look forward to being able to tolerate during challenge and re-introduction, but for elimination, they are off limits. Same with the mushrooms, but for the shallot, you could try substituting a little bit of a low FODMAP aromatic like some fennel! Let me know what you think!
Low FODMAP Recipe: Seafood Paella
Makes: 4 servings
Time: 5 minutes prep, 60 minutes cook
2 tbsp olive oil
1 shallot, minced (substitute with 1/4 cup fennel, minced for low FODMAP)
1 red pepper, minced
1 stalk celery, minced
2 cups mushrooms, roughly chopped (omit for low FODMAP)
1 cup long-grain brown rice (uncooked)
1/2 cup white wine
1 large can whole tomatoes
1 cup water
1/4 tsp paprika
1 tsp basil
1 red chili or 1 tsp chili flakes
1 lb shrimp
1 lb gluten free pasta or little neck clams
Ground pepper & salt to taste
1 lime
Fresh herbs like basil or cilantro *optional
INSTRUCTIONS
Heat olive oil in a large, deep pan on medium heat. Add shallot (if using) and sauté 3 minutes. Add red pepper & celery. Cook for 4 to 5 minutes. (If mushrooms do not cause symptoms you can add 2 cups of cremini mushrooms and sauté 3 minutes more).
Add wine to deglaze pan. Stir in rice. Cook until the wine is almost completely absorbed. Add tomatoes, water, paprika, basil and chili. Cover and cook for 45 minutes, until rice is fully cooked.
Meanwhile, scrub clams and remove any beards.
Once rice is cooked stir in the shrimp. Place clams on top so you can see them as they open. Cover and cook for 3 to 5 minutes more until clams
open. Remove any clams that do not fully open. Season with salt and pepper as desired.
Serve immediately with a squeeze of fresh lime and fresh herbs if desired.
Here is a picture of us in the town of Lagos in Portugal after another amazing meal of fish, vegetables, potatoes and local wine. A totally recommended place to visit!
A newlywed night out in the Algarve
Much love & good eating,
Stephanie