NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp olive oil

4 oz shrimp

4 oz mussels

2 oz chicken breast

0.13 cup bomba rice

0.5 cup chicken broth

0.25 cup red bell pepper

0.25 cup frozen peas

1 pinch saffron threads

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp fresh parsley

1 wedge lemon

PREPARATION

• 1

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

• 2

  Season diced chicken with sea salt and black pepper, then sear until golden; remove and set aside.

• 3

  Add diced red bell peppers and minced garlic to the pan, sautéing until fragrant and softened.

• 4

  Stir in the dry bomba rice and smoked paprika, toasting the grains for one minute until translucent at the edges.

• 5

  Pour in the chicken broth and add saffron threads, stirring once to distribute the ingredients evenly.

• 6

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

• 7

  Arrange the shrimp, mussels, seared chicken, and frozen peas on top of the rice bed.

• 8

  Cover the pan and cook for 8 minutes until the seafood is fully cooked and the liquid is absorbed.

• 9

  Increase the heat to medium for 2 minutes without stirring to develop the signature crispy socarrat bottom.

• 10

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