NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

3 oz Mussels

2 oz Bay scallops

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

0.25 cup Frozen peas

0.75 cup Low-sodium seafood broth

1 pinch Saffron threads

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 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 onion and red bell pepper, sautéing until the vegetables are softened and translucent, about 4-5 minutes.

• 3

  Stir in the minced garlic, smoked paprika, and tomato puree, cooking for another 2 minutes until the mixture is fragrant and slightly darkened.

• 4

  Add the dry Bomba rice to the pan, stirring constantly for 1 minute to ensure every grain is toasted and coated in the oil and aromatics.

• 5

  Pour in the seafood broth and add the saffron threads, sea salt, and black pepper; stir once to distribute and bring the liquid to a gentle boil.

• 6

  Reduce the heat to low and simmer the rice undisturbed for 10 minutes, allowing the grains to absorb the liquid.

• 7

  Carefully arrange the shrimp, mussels, and bay scallops on top of the rice, pressing them down slightly into the liquid.

• 8

  Scatter the frozen peas over the top, then cover the pan and cook for 8-10 minutes until the seafood is fully cooked and the mussels have opened.

• 9

  Remove the lid and increase the heat to medium-high for 1-2 minutes without stirring to develop the 'socarrat'—the signature crispy rice layer on the bottom.

• 10

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