NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

1.5 oz Chicken chorizo sausage

0.25 cup Bomba rice

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 clove Garlic

0.75 cup Low-sodium chicken broth

1 pinch Saffron threads

0.25 tsp Smoked paprika

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 paella pan or wide skillet over medium heat.

• 2

  Add the sliced chicken chorizo and brown for 2-3 minutes until the oils are released.

• 3

  Stir in the diced yellow onion and red bell pepper, sautéing until softened and fragrant.

• 4

  Add the minced garlic, smoked paprika, and dry Bomba rice, stirring to toast the grains for 1 minute.

• 5

  Crumble the saffron threads into the chicken broth and pour the mixture into the pan.

• 6

  Season with sea salt and black pepper, then bring the liquid to a boil.

• 7

  Reduce the heat to low and simmer undisturbed for 12-15 minutes to allow the rice to absorb the broth.

• 8

  Arrange the shrimp and frozen peas on top of the rice, pressing them in slightly.

• 9

  Cover and cook for another 5-7 minutes until the shrimp are pink and the liquid is fully absorbed.

• 10

  Increase the heat to medium-high for 1 minute to develop the crispy socarrat crust on the bottom, then garnish with parsley and lemon.