NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw shrimp

0.5 oz Chorizo sausage

0.33 cup Bomba rice

0.5 tsp Extra virgin olive oil

0.5 cup Red bell pepper

0.25 cup Frozen peas

1 cup Chicken bone broth

1 pinch Saffron threads

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Add the sliced chorizo and cook until the fat renders and the edges are slightly crisp, then remove the chorizo and set aside.

• 3

  In the same pan, sauté the diced bell pepper and minced garlic until softened and aromatic.

• 4

  Stir in the Bomba rice, smoked paprika, sea salt, and black pepper, coating the rice in the flavorful oils for about 1 minute.

• 5

  Pour in the chicken bone broth and add the saffron threads, stirring once to distribute.

• 6

  Bring to a gentle simmer, then reduce heat to low and cook undisturbed for 12-15 minutes until the rice is nearly tender.

• 7

  Nestle the shrimp, frozen peas, and cooked chorizo into the top of the rice.

• 8

  Cover and cook for another 5 minutes until the shrimp are pink and opaque and the liquid is fully absorbed.

• 9

  Remove from heat and let rest for 2 minutes, then garnish with fresh parsley and a lemon wedge before serving.