NUTRITION

SERVINGS

INGREDIENTS

5 oz shrimp

6 whole mussels

0.25 cup Bomba rice

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

0.25 cup tomato puree

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

0.25 cup frozen peas

1 wedge lemon

PREPARATION

• 1

  Heat the extra virgin olive oil in a paella pan or wide skillet over medium heat.

• 2

  Add the diced yellow onion and red bell pepper, sautéing until the vegetables are softened and translucent.

• 3

  Stir in the minced garlic, smoked paprika, sea salt, and black pepper, cooking for one minute until fragrant.

• 4

  Add the Bomba rice and tomato puree to the pan, stirring for two minutes to lightly toast the rice grains.

• 5

  Pour in the seafood broth and sprinkle the saffron threads over the mixture, bringing it to a gentle simmer.

• 6

  Arrange the shrimp, mussels, and frozen peas evenly across the top of the rice without stirring.

• 7

  Reduce heat to low, cover the pan, and cook for 12 to 15 minutes until the liquid is absorbed and the mussels have opened.

• 8

  Remove from heat and let the paella rest for 5 minutes before serving with a fresh lemon wedge.