NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

2 oz Chicken breast

0.25 cup Bomba rice

1 tsp Olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 clove Garlic

0.25 cup Tomato puree

0.5 cup Chicken broth

0.13 tsp Saffron threads

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Frozen peas

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Add the diced chicken and sear for 4 minutes until golden brown, then remove and set aside.

• 3

  Sauté the onion and red bell pepper in the same pan for 5 minutes until softened and fragrant.

• 4

  Stir in the minced garlic, smoked paprika, and tomato puree, cooking for 2 minutes to meld the flavors.

• 5

  Add the dry rice and stir for 1 minute to toast the grains slightly.

• 6

  Pour in the chicken broth and saffron threads, bring to a boil, then reduce heat to low.

• 7

  Simmer the rice undisturbed for 12 minutes to allow the liquid to absorb and the base to develop.

• 8

  Place the shrimp, reserved chicken, and frozen peas on top of the rice.

• 9

  Cover and cook for an additional 6 minutes until the shrimp are opaque and pink.

• 10

  Increase the heat to medium for 1 minute to create the crispy socarrat on the bottom, then serve with fresh parsley and a lemon wedge.