NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

3 oz mussels

0.5 oz Spanish chorizo

0.25 cup Bomba rice

1 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 chicken bone broth

0.13 tsp saffron threads

0.25 tsp smoked paprika

0.25 tsp sea salt

0.13 tsp black pepper

2 tbsp green peas

1 tbsp fresh parsley

1 wedge lemon

PREPARATION

• 1

  Heat olive oil in a wide skillet over medium heat and sauté the diced chorizo until it releases its smoky oils.

• 2

  Add the onion and bell pepper to the pan, cooking until softened and fragrant.

• 3

  Stir in the garlic, smoked paprika, and tomato puree, followed by the dry rice to toast the grains slightly.

• 4

  Dissolve saffron in the broth and pour it into the skillet, seasoning with sea salt and black pepper.

• 5

  Simmer the mixture on low heat without stirring for 12 minutes to allow the rice to absorb the liquid.

• 6

  Press the shrimp and mussels into the rice, then cover the pan and steam for 5-7 minutes until the shells open.

• 7

  Sprinkle with green peas and fresh parsley before serving with a bright lemon wedge.