NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

2 oz Cod fillet

0.25 cup Bomba rice

0.5 cup Seafood stock

1 tsp Extra virgin olive oil

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Frozen peas

0.5 tsp Smoked paprika

1 pinch Saffron threads

0.25 tsp Sea salt

0.25 tsp Black pepper

1 wedge Lemon

PREPARATION

• 1

  Heat the olive oil in a small paella pan or heavy-bottomed skillet over medium heat.

• 2

  Add the diced onion and bell pepper, sautéing for 3-4 minutes until the vegetables are softened and slightly caramelized.

• 3

  Stir in the minced garlic, smoked paprika, sea salt, and black pepper, cooking for 30 seconds until highly aromatic.

• 4

  Add the Bomba rice to the pan, stirring to coat every grain in the oil and spices for about 1 minute.

• 5

  Pour in the seafood stock and add the saffron threads; bring to a gentle simmer, then reduce heat to low and cook undisturbed for 10 minutes.

• 6

  Nestle the shrimp, cubed cod, and frozen peas into the rice; cover and cook for another 5-7 minutes until the seafood is opaque and the liquid is absorbed.

• 7

  Remove from heat and let rest for 2 minutes before serving with a fresh lemon wedge to brighten the flavors.