NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

4 oz Sea scallops

0.25 cup Bomba rice

0.5 tbsp Extra virgin olive oil

0.25 cup Onion

0.25 cup Red bell pepper

1 clove Garlic

0.25 cup Tomato puree

0.75 cup Seafood stock

0.13 tsp Saffron threads

0.25 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 extra virgin olive oil in a paella pan or large wide skillet over medium heat.

• 2

  Add the diced onion and red bell pepper, sautéing for 5 minutes until the vegetables are softened and fragrant.

• 3

  Stir in the minced garlic and smoked paprika, followed by the Bomba rice, toasting the grains for 1 minute to absorb the flavors.

• 4

  Pour in the seafood stock, tomato puree, and saffron threads, stirring once to distribute the ingredients evenly.

• 5

  Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook undisturbed for 12 minutes.

• 6

  Arrange the shrimp and sea scallops on top of the rice, then sprinkle the frozen peas over the surface.

• 7

  Cover the pan with a tight-fitting lid or foil and cook for an additional 6-8 minutes until the seafood is opaque and the liquid is fully absorbed.

• 8

  Remove from heat, season with sea salt and black pepper, and garnish with fresh parsley and a lemon wedge before serving.