NUTRITION

SERVINGS

INGREDIENTS

3 oz wild-caught shrimp

1.5 oz chicken breast

2 oz mussels

0.13 cup bomba rice

0.25 tbsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup frozen peas

0.25 cup tomato puree

1 cup chicken bone broth

1 pinch saffron threads

0.5 tsp smoked paprika

1 clove garlic

0.25 whole onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.5 whole lemon

PREPARATION

• 1

  Heat olive oil in a wide pan over medium heat and brown the diced chicken for 3 minutes.

• 2

  Stir in the onion, bell pepper, and garlic, sautéing until the vegetables are softened and fragrant.

• 3

  Add the dry rice and smoked paprika, stirring for 1 minute to lightly toast the grains.

• 4

  Pour in the tomato puree, bone broth, and saffron threads, bringing the mixture to a gentle simmer.

• 5

  Arrange the shrimp and mussels on top of the rice, then cover and cook for 12-15 minutes until the liquid is absorbed.

• 6

  Fold in the peas during the last 2 minutes of cooking until they are bright green and tender.

• 7

  Garnish with fresh parsley and serve with lemon wedges to brighten the savory flavors.