1/2cupfreshly parsleychopped, plus more to sprinkle on top
Instructions
Heat the olive oil in a large deep pan over medium heat.
Add the calamari and cook for 5-10 minutes or until squid turns white/pink, stirring frequently.
Add the water and wine and bring to a boil. Let cook for 30 minutes in medium heat.
Add rice, salt, turmeric, parsley, chickpeas and ham (optional).
Bring to the boil, then reduce the heat to low.
Simmer for 30 minutes or until water is almost absorbed and rice is tender. Give everything a good stir and season to taste, if necessary.
Remove from the heat and serve with freshly chopped parsley sprinkled on top.
Notes
If you are following a low FODMAP diet, canned chickpeas are safer because they have less FODMAPs. Also be careful with the quantity you eat: the recommended amount is ¼ cup (1,48oz | 42 g). The recommended serve is therefore ¼ of the pilaf.