NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

3 oz mussels

2 oz chicken breast

0.25 cup Bomba rice

1 tsp extra virgin olive oil

0.25 cup tomato puree

0.25 cup yellow onion

0.5 cup red bell pepper

2 cloves garlic

1 cup chicken bone broth

0.25 tsp saffron threads

0.25 cup frozen peas

0.25 tsp sea salt

0.25 tsp smoked paprika

1 wedge lemon

PREPARATION

• 1

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

• 2

  Add the diced chicken breast and sear until golden on all sides, then remove and set aside.

• 3

  In the same pan, sauté the diced onion and bell pepper until softened, then stir in the minced garlic and cook for 1 minute.

• 4

  Add the tomato puree, smoked paprika, and sea salt, stirring constantly for 2 minutes to create a thick base.

• 5

  Stir in the dry Bomba rice, ensuring every grain is coated in the tomato and oil mixture.

• 6

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

• 7

  Bring to a boil, then reduce heat to a low simmer; arrange the shrimp, mussels, and seared chicken on top of the rice.

• 8

  Cover and cook for 15-18 minutes without stirring to allow the rice to absorb the liquid and form a crust on the bottom.

• 9

  Scatter the frozen peas over the top during the last 2 minutes of cooking.

• 10

  Remove from heat and let the paella rest for 5 minutes before serving with a fresh lemon wedge.