NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw shrimp

0.5 oz Spanish chorizo

0.5 cup Cooked arborio rice

0.5 tbsp Olive oil

0.5 cup Red bell pepper

0.25 cup Onion

1 clove Garlic

0.25 cup Frozen peas

0.5 cup Chicken bone broth

1 pinch Saffron threads

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

  Heat olive oil in a large skillet over medium heat.

• 2

  Add diced chorizo and cook until the fat renders and the edges become crispy.

• 3

  Add onions and bell peppers to the pan, sautéing until softened and aromatic.

• 4

  Stir in the garlic, smoked paprika, saffron threads, sea salt, and black pepper, cooking for 1 minute to release the oils.

• 5

  Pour in the chicken bone broth and bring the mixture to a light simmer.

• 6

  Stir in the cooked rice and frozen peas, ensuring the rice is evenly coated in the golden saffron liquid.

• 7

  Nestle the raw shrimp into the rice mixture and cover the skillet with a tight-fitting lid.

• 8

  Cook for 3 to 5 minutes until the shrimp are pink, opaque, and cooked through.

• 9

  Garnish with freshly chopped parsley and serve immediately with a bright lemon wedge for squeezing.