NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

3 oz mussels

0.5 oz Spanish chorizo

0.25 cup Bomba rice

1 tsp extra virgin olive oil

0.25 cup onion

0.25 cup red bell pepper

1 clove garlic

0.25 cup frozen peas

0.75 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 small paella pan or heavy skillet over medium heat.

• 2

  Add the diced Spanish chorizo and sauté for 2 minutes until the oils render and the pan becomes fragrant.

• 3

  Stir in the diced onion and red bell pepper, cooking for 3-4 minutes until softened.

• 4

  Add the minced garlic and smoked paprika, stirring constantly for 30 seconds to avoid burning.

• 5

  Add the Bomba rice to the pan and stir for 1 minute to coat the grains in the smoky oil.

• 6

  Pour in the seafood broth and add the saffron threads, sea salt, and black pepper.

• 7

  Bring the mixture to a simmer, then reduce the heat to low and cook undisturbed for 12-15 minutes until most of the liquid is absorbed.

• 8

  Arrange the shrimp and mussels on top of the rice and scatter the frozen peas evenly over the surface.

• 9

  Cover the pan with a lid or foil and steam for 5-7 minutes until the shrimp are pink and the mussels have opened.

• 10

  Garnish with freshly chopped parsley and serve immediately with a lemon wedge.