NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

0.5 oz Spanish chorizo

0.25 cup Bomba rice

0.75 cup seafood broth

0.25 tbsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

1 pinch saffron threads

0.25 tsp smoked paprika

0.25 cup frozen peas

0.25 tsp sea salt

0.25 tsp black pepper

1 wedge lemon

1 tbsp fresh parsley

PREPARATION

• 1

  Heat olive oil in a small paella pan or heavy skillet over medium heat.

• 2

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

• 3

  Add the diced onion and red bell pepper to the pan, sautéing until the vegetables are softened and fragrant.

• 4

  Stir in the minced garlic, smoked paprika, and dry rice, toasting the grains for one minute to absorb the flavors.

• 5

  Pour in the seafood broth and add the saffron threads; season with sea salt and black pepper.

• 6

  Bring the mixture to a gentle simmer, then reduce heat to low and cook without stirring for 8 minutes.

• 7

  Arrange the shrimp and frozen peas on top of the rice, cover the pan, and cook for another 5 minutes until the shrimp are pink and the liquid is fully absorbed.

• 8

  Remove from heat and let rest for 2 minutes before garnishing with fresh parsley and serving with a lemon wedge.