NUTRITION

SERVINGS

INGREDIENTS

6 oz raw shrimp

1.5 oz spanish chorizo

0.25 cup bomba rice

0.5 tbsp extra virgin olive oil

0.25 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.75 cup seafood broth

0.25 tsp smoked paprika

0.13 tsp saffron threads

0.25 cup frozen peas

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the olive oil in a wide, heavy-bottomed skillet over medium heat.

• 2

  Add the diced chorizo and cook for 2-3 minutes until the oils are released and the edges are slightly crisp.

• 3

  Stir in the diced onion and bell pepper, sautéing until the vegetables are softened and translucent.

• 4

  Add the minced garlic, smoked paprika, and rice to the pan, stirring for 1 minute to toast the grains and coat them in the flavorful oils.

• 5

  Pour in the seafood broth and add the saffron threads, bringing the mixture to a gentle simmer.

• 6

  Reduce the heat to low, cover the pan, and cook for 12-15 minutes without stirring to allow the rice to absorb the liquid.

• 7

  Arrange the shrimp and frozen peas on top of the rice, cover again, and cook for an additional 4-5 minutes until the shrimp are opaque and pink.

• 8

  Remove from heat, season with sea salt and black pepper, and garnish with freshly chopped parsley before serving.