NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

4 oz cod

0.25 cup bomba rice

0.5 tbsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

1 cup seafood stock

0.13 tsp saffron threads

0.25 cup frozen peas

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 wide skillet over medium heat.

• 2

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

• 3

  Stir in the minced garlic and tomato puree, cooking for 2 minutes to develop a deep flavor base.

• 4

  Add the bomba rice and saffron threads, stirring to coat the grains in the oil and aromatics.

• 5

  Pour in the seafood stock, season with sea salt and black pepper, and bring to a gentle simmer.

• 6

  Reduce the heat to low and cook undisturbed for 12 minutes to allow the rice to absorb the liquid.

• 7

  Nestle the shrimp and cubed cod into the rice, then scatter the frozen peas evenly over the top.

• 8

  Cover the skillet and cook for 5-7 minutes until the seafood is opaque and the rice is tender.

• 9

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