Asian inspired Paella with miso & wasabi (low FODMAP, gluten free)

Asian inspired paella with miso, wasabi, and Korean pepper

Paella with an Asian twist with miso, wasabi and Korean pepper.

Asian inspired Paella with miso & wasabi (low FODMAP, gluten free)

(Serves 8 as a FODMAP friendly recipe)

Ingredients

  • 5 chicken thigh fillets, sliced
  • 150g leek. sliced (skip for a FODMAP option)
  • 2.5 cup of medium grain rice
  • 3 cup white wine
  • 3 cup chicken stock (see below), add a little more if necessary
  • 500g green prawns in shell, remove veins, trim off any sharp bits
  • 500g baby octopus, sliced into small pieces
  • a dozen mussels, cleaned
  • 250g salmon fillet, diced into cubes
  • 1 tbsp Korean pepper powder
  • 2 tbsp olive oil
  • 1 tbsp sesame oil
  • 3 tsp wasabi powder
  • 3  tbsp miso paste
  • 1 mini capsicum, sliced
  • 1 red mini capsicum, sliced, to garnish
  • a handful of baby spinach (or cut English spinach), to garnish
  • 1 tbs toasted sesame seeds, to garnish

Method

I used my BBQ wok fryer to cook the paella. It has a large heat surface.

Mix 2 cup of chicken stock with 2 tbsp of miso and 2 tsp of wasabi powder; mix 1 cup of chicken stock with 1 tbsp Korean pepper powder.

Marinate the salmon pieces with 1 tsp of wasabi and 1 tbs sesame oil.

Place a medium-large paella pan over the cooker at high heat; add 2 tbs cooking oil, chicken pieces, 1 mini capsicum and leek; stir fry until nearly cooked; add rice, stir fry briefly; add wine and chicken stock, stir briefly and turn the heat down to medium-high until the liquid starting to boil; turn the heat down to medium-low and cook for 15 minutes; add baby octopus, prawns and salmon; cover the paella pan loosely with foil and continue to cook for 5 minutes; add mussels, and cover with foil again to cook for another 5 minutes; remove the foil, add red capsicum and a handful of spinach on top, turn the heat up to medium-high, cook for further 5 minutes uncovered.  Turn off the heat and let it rest for 5 minutes before serving.

Garnish with sesame seeds.

The miso paste I use with no additives - contains water, salt, soy bean and rice (FODMAP friendly, gluten free)
The miso paste I use with no additives – contains water, salt, soy bean and rice

Chicken stock & poached chicken

I like my chicken stock effort to be multi-purpose – that means I can use the meat for a meal, the stock for cooking, and the stock for making soup.

I start with a whole chicken. I like to use corn fed chicken whenever I can find one – it is much more tastier.  I put the chicken in a pot, breast side down, over a very low wire rack; then I cover the chicken with hot water and add some salt. I place the pot over the cook top to bring the liquid to just boil before I turn off the heat; I poach the chicken in remaining heat for about 30 minutes; then I turn the chicken over, turn the heat back on at the lowest heat possible for another 30 minutes; I check the chicken – I want it to be just cooked and very tender.

I remove the chicken, hand pulled the meat off  and thread the meat neatly. I can use the meat for a meal and the liquid for stock.

Poaching a chicken gently - you can get stock and a meal (FODMAP friendly, Gluten Free)
Poaching a chicken gently – you can get stock and a meal

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