NUTRITION

SERVINGS

INGREDIENTS

5 oz shrimp

4 oz mussels

0.25 cup bomba rice

1 tsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup frozen peas

0.25 cup yellow onion

1 clove garlic

1 cup seafood broth

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 extra virgin olive oil in a 10-inch paella pan or wide stainless steel skillet over medium heat.

• 2

  Add the diced yellow onion and red bell pepper, sautéing for 4-5 minutes until the vegetables are softened and slightly caramelized.

• 3

  Stir in the minced garlic, smoked paprika, sea salt, and black pepper, cooking for 30 seconds until highly fragrant.

• 4

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

• 5

  Crumble the saffron threads into the seafood broth and pour the liquid into the pan, stirring once to distribute the rice evenly.

• 6

  Bring the liquid to a gentle simmer, then reduce heat to medium-low; cook undisturbed for 10-12 minutes so the rice can absorb the broth.

• 7

  Arrange the shrimp and scrubbed mussels on top of the rice, pressing them down slightly, and scatter the frozen peas over the surface.

• 8

  Cover the pan with a tight-fitting lid or foil and cook for an additional 5-7 minutes until the shrimp are pink and the mussels have opened.

• 9

  Remove the lid and increase the heat to medium-high for 60-90 seconds to develop the 'socarrat' (the toasted, crispy rice layer on the bottom).

• 10

  Remove from heat, garnish with fresh chopped parsley, and serve immediately with a fresh lemon wedge.