NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 oz turkey chorizo

0.13 cup bomba rice

0.25 tbsp extra virgin olive oil

0.25 cup onion

0.25 cup red bell pepper

0.25 cup frozen peas

1 cup chicken bone broth

0.13 tsp saffron threads

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 wedge lemon

PREPARATION

• 1

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

• 2

  Add the sliced turkey chorizo and sauté until browned and the oils are released, then remove the chorizo and set aside.

• 3

  In the same pan, add the diced onion and red bell pepper, cooking until softened, about 4 minutes.

• 4

  Stir in the minced garlic, smoked paprika, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 5

  Add the bomba rice to the pan, stirring to coat every grain in the oil and spices.

• 6

  Pour in the chicken bone broth and add the saffron threads; bring to a gentle simmer and do not stir the rice again to allow a crust to form.

• 7

  Once the liquid is mostly absorbed (about 12-15 minutes), nestle the shrimp and frozen peas into the rice.

• 8

  Cover the pan and cook for another 5 minutes until the shrimp are pink and opaque.

• 9

  Return the chorizo to the pan, remove from heat, and let it rest for 2 minutes.

• 10

  Serve immediately with a fresh lemon wedge for brightening the flavors.