NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

0.25 oz Spanish chorizo

3 whole Mussels

0.13 cup Bomba rice

0.5 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 clove Garlic

0.25 cup Tomato puree

0.75 cup Low-sodium chicken broth

1 pinch Saffron threads

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

  Heat the extra virgin olive oil in a paella pan or wide skillet over medium heat.

• 2

  Add the diced Spanish chorizo and cook for 2-3 minutes until the oils are released and the edges are crisp.

• 3

  Stir in the diced yellow onion and red bell pepper, sautéing until the vegetables have softened, about 4 minutes.

• 4

  Add the minced garlic, smoked paprika, and Bomba rice, stirring constantly for 1 minute to toast the rice grains.

• 5

  Pour in the tomato puree and chicken broth, then crumble the saffron threads into the liquid; season with sea salt and black pepper.

• 6

  Bring the mixture to a boil, then reduce the heat to low and simmer undisturbed for 10 minutes to allow the rice to absorb the liquid.

• 7

  Arrange the shrimp and scrubbed mussels on top of the rice, pressing them down slightly into the liquid.

• 8

  Cover the pan with a tight-fitting lid or foil and cook for another 8-10 minutes until the rice is tender, the shrimp are opaque, and the mussels have opened.

• 9

  Remove from heat, garnish with freshly chopped parsley, and serve immediately with a lemon wedge.