NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

2 oz Calamari rings

0.25 cup Bomba rice

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 clove Garlic

2 tbsp Tomato puree

1 pinch Saffron threads

1 cup Seafood stock

2 tbsp Green peas

0.25 tsp Sea salt

0.25 tsp Smoked paprika

1 wedge Lemon

PREPARATION

• 1

  Heat olive oil in a wide skillet or paella pan over medium heat and sauté the onion and bell pepper until softened.

• 2

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

• 3

  Add the dry Bomba rice to the pan, stirring for 2 minutes to toast every grain in the aromatic oil and tomato base.

• 4

  Crumble the saffron threads into the seafood stock and pour the liquid over the rice; season with sea salt.

• 5

  Bring the mixture to a simmer, then reduce heat to low and cook undisturbed for 15 minutes until most of the liquid is absorbed.

• 6

  Nestle the shrimp and calamari rings into the rice, sprinkle with green peas, and cover for 5 minutes until the seafood is opaque and cooked through.

• 7

  Remove from heat, let the dish rest for 2 minutes to allow the bottom layer of rice to crisp slightly, and serve with a fresh lemon wedge.