NUTRITION

SERVINGS

INGREDIENTS

2 oz chicken breast

4 oz shrimp

0.25 cup Bomba rice

0.25 tbsp olive oil

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.5 cup chicken broth

0.13 tsp saffron threads

0.5 tsp smoked paprika

0.25 cup frozen peas

1 wedge lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast to the pan, seasoning with half of the salt and pepper, and sear until golden brown on all sides.

• 3

  Stir in the diced onion and red bell pepper, sautéing for 3-4 minutes until the vegetables begin to soften.

• 4

  Add the minced garlic, smoked paprika, and Bomba rice, stirring for 1 minute to toast the rice and coat it in the oil and spices.

• 5

  Pour in the chicken broth and add the saffron threads, stirring once to distribute the ingredients evenly.

• 6

  Bring the liquid to a boil, then reduce the heat to low and simmer undisturbed for 12-15 minutes until most of the liquid is absorbed.

• 7

  Arrange the shrimp and frozen peas on top of the rice, pressing them down slightly, and cover the pan for 5 minutes until the shrimp are pink and opaque.

• 8

  Remove from heat and let the paella rest for 2 minutes before serving with a fresh lemon wedge and the remaining salt and pepper.