NUTRITION

SERVINGS

INGREDIENTS

4 oz raw shrimp

4 oz cod fillet

0.25 cup bomba rice

1 tsp extra virgin olive oil

0.25 cup red bell pepper

0.25 cup frozen peas

2 tbsp yellow onion

1 clove garlic

0.25 cup tomato puree

1 cup seafood stock

0.13 tsp saffron threads

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 wedge lemon

PREPARATION

• 1

  Heat the olive oil in a small paella pan or skillet over medium heat.

• 2

  Add the diced onion and red bell pepper, sautéing until the vegetables are softened and slightly caramelized.

• 3

  Stir in the minced garlic, smoked paprika, and saffron threads, cooking for 30 seconds until highly aromatic.

• 4

  Add the bomba rice to the pan, stirring to coat every grain with the oil and spices.

• 5

  Pour in the tomato puree and seafood stock, then season with sea salt and black pepper.

• 6

  Bring the liquid to a gentle simmer and cook undisturbed for about 10-12 minutes, or until the rice has absorbed most of the liquid.

• 7

  Nestle the shrimp, cubed cod, and frozen peas into the rice.

• 8

  Cover the pan and cook for an additional 5-7 minutes until the shrimp are pink and the cod is opaque and flakes easily.

• 9

  Remove from heat and let rest for 2 minutes to allow the flavors to meld.

• 10

  Garnish with freshly chopped parsley and serve with a lemon wedge for a bright finish.