Spanish-Style Shrimp Paella

1. In a small saucepan, pre-warm the chicken broth and white wine over medium heat. Stir in the saffron.

2. In a 10-inch skillet with a heavy bottom, heat butter and oil on medium-low heat.

3. Add dry rice to the pan and coat the rice in butter and oil, stirring for 5 minutes or until it begins to brown.
   

4. Pour in the wine-broth mixture and add the bay leaf, red pepper flakes, salt, and paprika.

5. Cover and bring the rice to a boil over medium-high heat. Then reduce heat to low and simmer for 15 minutes without stirring.
   

6. Stir in the shrimp and fire-roasted tomatoes. Cover and cook on low-medium heat until shrimp are cooked through and water has evaporated, about 8 to 10 minutes.

7. 
   Just before serving, stir in two-thirds of the fresh parsley. Serve with a squeeze of lemon and sprinkle the remaining parsley on top.
   

Variations and Substitutions

Saffron tends to be expensive. If it's unavailable or out of your budget, use a little turmeric to create a golden color instead. Start with 1/8 of a teaspoon of turmeric and add more as needed.

To add more smokiness to the recipe, add pancetta, bacon, or sausage. Pan-fry the meat and stir into the paella pan with the shrimp.

Raw mussels, clams, or scallops can be substituted for an equal amount of shrimp.

Cooking and Serving Tips

• Note that low-FODMAP broth is one without garlic or onion.
• Most shrimp on the market today has sodium phosphate added. Not only does excess sodium phosphate negatively affect the taste, but it can also result in very high sodium and phosphate levels in the shrimp. Read labels and buy shrimp that contains the least sodium per serving. Even shrimp sold at the fish counter has usually been processed with sodium phosphates, so ask to see those labels, too.
• Serve this paella with a tossed salad for a complete, healthy meal.