NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

4 oz shrimp

4 oz cod fillet

0.25 cup yellow onion

0.5 cup red bell pepper

1 clove garlic

2 tbsp tomato puree

0.25 cup bomba rice

1 cup seafood broth

0.13 tsp saffron threads

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp frozen peas

1 wedge lemon

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Season shrimp and diced cod with sea salt and black pepper, then sear until just opaque and set aside.

• 3

  In the same pan, sauté diced onion and red bell pepper until softened and slightly caramelized.

• 4

  Stir in minced garlic, smoked paprika, and tomato puree, cooking for 1 minute until fragrant.

• 5

  Add the dry bomba rice and stir for 2 minutes to coat each grain in the aromatic base.

• 6

  Pour in the seafood broth mixed with saffron threads; bring to a gentle simmer and do not stir again.

• 7

  Cook for 15-18 minutes until the rice is tender and the liquid has been fully absorbed.

• 8

  Scatter the frozen peas over the top and return the seared seafood to the pan to warm through.

• 9

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