NUTRITION

SERVINGS

INGREDIENTS

5 oz shrimp

3 oz mussels

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

2 tbsp tomato puree

0.75 cup seafood broth

0.13 tsp saffron threads

0.5 tsp smoked paprika

0.25 cup frozen peas

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 wide 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 the spices release their aroma.

• 4

  Add the dry bomba rice to the pan, stirring for 1 minute to toast the grains and coat them in the oil and spices.

• 5

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

• 6

  Bring the liquid to a gentle boil, then reduce the heat to low and simmer undisturbed for 10 to 12 minutes.

• 7

  Arrange the shrimp, mussels, and frozen peas evenly over the top of the rice.

• 8

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

• 9

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