NUTRITION

SERVINGS

INGREDIENTS

4 oz wild-caught shrimp

6 oz fresh mussels

0.33 oz nitrate-free chorizo

0.2 cup bomba rice

0.15 tbsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.5 tsp smoked paprika

1 pinch saffron threads

0.75 cup seafood stock

2 tbsp frozen peas

1 whole lemon wedge

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small saucepan, warm the seafood stock and add the saffron threads to steep while you prepare the other ingredients.

• 2

  Heat the olive oil in a wide skillet or paella pan over medium-high heat.

• 3

  Add the sliced chorizo and cook for 2-3 minutes until the oils are released and the edges are crispy.

• 4

  Add the shrimp and mussels to the pan, searing for 1 minute per side, then remove all seafood and chorizo and set aside on a plate.

• 5

  In the same pan, sauté the diced onion and bell pepper until softened, about 4 minutes, then stir in the minced garlic and smoked paprika.

• 6

  Add the bomba rice to the pan and stir for 1 minute to toast the grains and coat them in the aromatic oils.

• 7

  Pour in the saffron-infused stock, sea salt, and black pepper; stir once to distribute the rice evenly, then do not stir again.

• 8

  Simmer on medium-low for 12-15 minutes until the liquid is mostly absorbed and a slight crust (socarrat) begins to form on the bottom.

• 9

  Nestle the cooked chorizo, shrimp, mussels, and frozen peas back into the rice.

• 10

  Cover the pan for 2-3 minutes to allow the seafood to heat through and the mussels to fully open.

• 11

  Garnish with a fresh lemon wedge and serve immediately directly from the pan.