NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp extra virgin olive oil

0.5 oz Spanish chorizo

4 oz large shrimp

3 oz mussels

0.13 cup arborio rice

0.5 cup chicken bone broth

0.25 cup red bell pepper

0.25 cup onion

1 clove garlic

0.25 cup crushed tomatoes

1 pinch saffron threads

0.25 tsp smoked paprika

0.25 tsp sea salt

0.13 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 sliced Spanish chorizo and sauté until the edges are crisp and the oils are rendered.

• 3

  Stir in the diced onion and red bell pepper, cooking until the vegetables are softened and translucent.

• 4

  Add the minced garlic, smoked paprika, and saffron threads, stirring for 30 seconds until highly fragrant.

• 5

  Add the dry arborio rice to the pan, stirring for one minute to coat the grains in the flavorful oils.

• 6

  Pour in the crushed tomatoes and chicken bone broth, then season with sea salt and black pepper.

• 7

  Bring the liquid to a gentle simmer, then reduce the heat to low and cook undisturbed for 10-12 minutes.

• 8

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

• 9

  Cover the pan and cook for an additional 5-8 minutes until the shrimp are pink and the mussels have fully opened.

• 10

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