NUTRITION

SERVINGS

INGREDIENTS

5 oz shrimp

8 whole mussels

0.25 cup Bomba rice

0.5 tbsp extra virgin olive oil

0.25 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.25 cup frozen peas

1 cup seafood broth

0.13 tsp saffron threads

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 wedge lemon

PREPARATION

• 1

  In a small saucepan, warm the seafood broth over low heat and add the saffron threads to steep while you prepare the base.

• 2

  Heat the extra virgin olive oil in a wide, shallow skillet or paella pan over medium heat.

• 3

  Sauté the diced onion and red bell pepper for 4-5 minutes until the vegetables are softened and fragrant.

• 4

  Stir in the minced garlic and smoked paprika, cooking for 1 minute until the spices are toasted and aromatic.

• 5

  Add the Bomba rice to the pan, stirring for 2 minutes to coat every grain in the oil and spice mixture.

• 6

  Pour in the saffron-infused broth, sea salt, and black pepper; bring to a simmer, then reduce heat to medium-low.

• 7

  Cook for 10-12 minutes without stirring to allow the rice to absorb the liquid and form a slight crust on the bottom.

• 8

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

• 9

  Cover the pan with a lid or foil and cook for another 5-7 minutes until the shrimp are pink and the mussels have opened.

• 10

  Scatter the frozen peas over the top, cover for 1 minute to warm through, and serve immediately with a fresh lemon wedge.