NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

2 oz cod fillet

0.25 cup bomba rice

1 tsp extra virgin olive oil

0.25 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.25 cup frozen peas

0.75 cup seafood stock

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

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

• 2

  Add the diced yellow onion and red bell pepper, sautéing for 4 minutes until softened.

• 3

  Stir in the minced garlic, smoked paprika, and saffron threads, cooking for 1 minute until highly aromatic.

• 4

  Add the dry bomba rice to the pan, stirring for 2 minutes to toast the grains and coat them in the spiced oil.

• 5

  Pour in the seafood stock, sea salt, and black pepper; bring the mixture to a boil, then reduce to a low simmer.

• 6

  Cook the rice undisturbed for 10 minutes to allow the flavors to meld and the liquid to partially absorb.

• 7

  Gently nestle the shrimp and cubed cod fillet into the rice, and scatter the frozen peas across the top.

• 8

  Cover the pan and continue simmering for 5 to 7 minutes until the seafood is opaque and the rice is tender.

• 9

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