NUTRITION

SERVINGS

INGREDIENTS

5 oz shrimp

4 oz mussels

0.5 oz Spanish chorizo

2 tbsp Bomba rice

1 cup cauliflower rice

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

0.25 tsp smoked paprika

1 pinch saffron threads

0.75 cup chicken bone broth

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 or paella pan over medium heat.

• 2

  Add the diced Spanish chorizo and cook for 2 minutes until it begins to brown and release its flavorful oils.

• 3

  Stir in the yellow onion and red bell pepper, sautéing for about 4 minutes until the vegetables are tender.

• 4

  Add the minced garlic, smoked paprika, sea salt, and black pepper, stirring for 1 minute until fragrant.

• 5

  Incorporate the Bomba rice and cauliflower rice, stirring to ensure every grain is well-coated in the spice mixture.

• 6

  Pour in the chicken bone broth and add the saffron threads; bring the mixture to a gentle simmer.

• 7

  Cook uncovered for 8 minutes, allowing the liquid to reduce slightly without stirring the rice.

• 8

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

• 9

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

• 10

  Remove from heat, discard any unopened mussels, garnish with fresh parsley, and serve with a bright lemon wedge.