Prep time: 20 mins

Cooking time:  1hr

Serving: 6-8 people


You will need

  • 100ml olive oil
  • 250g GF fresh chorizo sausages (approx. 2 sausages) - diced
  • 2 small-med calamari (approx. 400g after cleaned) 
  • 12 green king prawns - 6 in shell, 6 head and tail on (mid peeled) 
  • 5 celery stalks - diced finely 
  • 4 Always Fresh Red Peppers - deseeded and diced 
  • 1 tsp cayenne pepper 
  • 2 1/2  tsp smokey paprika 
  • 4 med Bannockburn Chicken Thigh fillets - skin on, diced


  • 2 tbsp of Ardmona Tomato Paste
  • 1 pinch of saffron thread 
  • 500g Arborio rice
  • 1 can of Ardmona Chopped Tomatoes - drained 
  • 1.5L hot low FODMAP chicken stock (plus extra if needed) heat separately before adding 
  • 400g of Ardmona Diced Tomatoes 
  • 500g mussels - cleaned
  • 3 green chillies - deseeded and sliced
  • 1/4 bunch of coriander 
  • 2 lemons cut into wedges 

Step 1

Dry the calamari with paper towel and cut the hoods into 3 cm rings and legs into sets of 2 and set aside. Heat oil in paella pan or deep wide flat-bottomed fry pan over medium to high heat, add chorizo and fry until crisp. Remove the chorizo from the oil and set aside.


Step 2

In the same pan with the oil, sear the calamari and prawns, season and toss for one minute only. Remove from the pan, set aside and keep warm. You don’t want to cook through, just sear.


Step 3

Add the celery and fry for 5-6 minutes only to soften.  Add a pinch of salt as you move the celery around in the pan.  Add the chopped roasted red peppers, paprika and cayenne pepper and a little more salt. Stir through the celery and cook for a couple more minutes.


Step 4

Add the tomato paste and stir. Add the chicken pieces and stir to coat, sear on all sides. Add the chorizo back to the pan, along with a pinch of saffron. Add the rice and stir to coat the grains of rice thoroughly. Add the drained canned tomatoes and the hot stock and stir to combine.


Step 5

Cook on high heat for 5 minutes before placing the prawns, calamari and mussels. RESIST STIRRING AFTER THIS POINT, the aim is to form a smoky crust on the bottom of the pan and stirring will prevent this. This will take 15- 20 minutes to cook through. You may need to reduce the heat. Test for a crust on the bottom by poking the handle of a spoon gently on the bottom of the pan


Remove from heat, cover with a tea towel or foil for 5-10minutes to allow the top grains of rice to soften. Take to the table with a scatter of chopped chilli, fresh herbs, and lemon wedges tucked into the rice.

Step 6



  • Ask seafood monger to clean the hoods of the calamari, keep wings attached and include the legs
  • It is important to note that paella is a dry rice dish unlike risotto. The look of the final dish should be crusty and caramelised but not burnt on the bottom. If the rice looks too dry, add a little more stock but the top of the rice should look a bit dry and pitted. If it is looking too soupy you may need to turn up the heat but keep turning the pan to ensure even heat distribution.
  • Paella should not be cooked in the oven, only on the stove top. Add or take away ingredients as you like. Substitute chicken for pork, or include it all.
  • If you are not seeking a FODMAP recipe, Add 1 diced red onion or brown onion and 5 cloves of chopped garlic after the chorizo but before the celery. Reduce the celery back to 2 stalks.
  • Seafood is briefly stir fried to seal with spices and flavour otherwise it would be stewed. Using a good quality stock makes a huge difference to making a paella.
  • Paella calls for a short-grain rice, which can absorb cooking liquid and form a crust while retaining its shape.