NUTRITION

SERVINGS

INGREDIENTS

6 oz raw shrimp

4 oz mussels

0.25 cup bomba rice

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

0.25 cup tomato puree

1 cup seafood stock

0.13 tsp saffron threads

0.25 cup frozen peas

0.25 tsp sea salt

0.25 tsp smoked paprika

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 yellow onion and red bell pepper, sautéing until the vegetables are softened and translucent.

• 3

  Stir in the minced garlic, smoked paprika, and tomato puree, cooking for 2 minutes to develop the flavors.

• 4

  Add the dry bomba rice to the pan and stir for 1 minute to toast the grains and coat them in the aromatic base.

• 5

  Pour in the seafood stock and add the saffron threads and sea salt; bring the mixture to a boil.

• 6

  Reduce the heat to a simmer and cook undisturbed for 10-12 minutes until most of the liquid is absorbed.

• 7

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

• 8

  Cover the pan with a tight-fitting lid or foil and cook for 5-7 minutes until the shrimp are pink and the mussels have opened.

• 9

  Scatter the frozen peas over the top and let the pan sit off the heat, covered, for 5 minutes to allow a crust to form on the bottom of the rice.

• 10

  Garnish with chopped fresh parsley and serve immediately with a fresh lemon wedge.