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Low FODMAP Slow Cooker Paella - Dump and Go Dinner

<p>Cubes of flaky white fish and tender chicken are strewn about a landscape of aromatically spiced rice in our freezable version of a classic Spanish dish. This Low FODMAP Slow Cooker Paella brings out the simple yet exotic side of comfort food while keeping those short chain carbohydrates to a minimum.</p>
6 Servings Recipe By

Ingredients

  • 1 pound Orange Roughy
  • 2 1/2 cups dice Chicken, Boneless Breasts
  • 2 cups Arborio Rice
  • 5 cups dice Tomato
  • 1 cup dice Bell Pepper, Red
  • 1 cup dice Bell Pepper, Green
  • 1 1/2 cups Chicken Broth/Stock
  • 2 tablespoons Fish Sauce
  • 2 tablespoons Lemon Juice
  • 1/2 cups Red Wine Vinegar
  • 3 teaspoons Salt
  • 2 tablespoons Olive Oil, Garlic Infused
  • 1/2 teaspoons Saffron
  • 1/4 teaspoons Turmeric
  • 4 whole Bay Leaf
  • 1 teaspoon Smoked Paprika

Serving Day Ingredients

  • 1 medium Lemon
  • 1 cup chop Parsley, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 534 Calories
  • 10g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 102mg Cholesterol
  • 1603mg Sodium
  • 76g Total Carb
  • 10g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 39g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cube uncooked fish and combine in slow cooker with chicken, rice, tomatoes and peppers.
  2. In bowl combine broth, fish sauce, lemon juice, vinegar, salt, olive oil, saffron, turmeric, bay leaves and paprika.
  3. Stir into slow cooker mixture.
  4. Cook on low 3-4 hours or until rice is tender. Remove bay leaves if possible
  5. Serve with fresh squeezed lemon and parsley.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cube uncooked fish and combine in a bowl with chicken, rice, tomatoes and peppers.
  2. In another bowl combine broth, fish sauce, lemon juice, vinegar, salt, olive oil, saffron, turmeric, bay leaves and paprika.
  3. Toss broth mixture with rice mixture until well combined.
  4. Divide between indicated number of freezer bags.
  5. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Empty contents of freezer bag into slow cooker and cook on low 3-4 hours or until rice is tender. Remove bay leaves if possible.
  3. Serve with fresh squeezed lemon and parsley.

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