NUTRITION

SERVINGS

INGREDIENTS

4 oz Large shrimp

1 oz Spanish chorizo

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 tsp Smoked paprika

0.13 tsp Saffron threads

1 cup Chicken bone broth

0.25 cup Frozen peas

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

  In a small bowl, crush the saffron threads into the warm chicken bone broth and set aside to infuse.

• 2

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

• 3

  Add the diced chorizo and cook until the fat renders and the edges are slightly crisp.

• 4

  Add the diced onion and red bell pepper to the pan, sautéing until softened and fragrant.

• 5

  Stir in the minced garlic, smoked paprika, sea salt, and black pepper, cooking for 1 minute.

• 6

  Add the Bomba rice to the pan, stirring for 2 minutes to toast the grains and coat them in the flavorful oils.

• 7

  Pour in the saffron-infused broth. Stir once to distribute the rice evenly, then do not stir again to allow the socarrat (crust) to form.

• 8

  Simmer for about 12-15 minutes until most of the liquid is absorbed and the rice is nearly tender.

• 9

  Arrange the shrimp and frozen peas on top of the rice, pressing them down slightly.

• 10

  Cover the pan and cook for another 5 minutes until the shrimp are pink and opaque.

• 11

  Turn the heat up to medium-high for the last 60 seconds to finish the bottom crust, listening for a slight crackling sound.

• 12

  Remove from heat, let rest for 5 minutes, then garnish with fresh parsley and a lemon wedge before serving.