NUTRITION

SERVINGS

INGREDIENTS

3 oz shrimp

3 oz mussels

0.13 cup Bomba rice

0.25 tbsp extra virgin olive oil

0.25 cup tomato puree

0.25 cup green peas

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.5 tsp smoked paprika

0.13 tsp saffron threads

1 cup seafood stock

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 wedge lemon

PREPARATION

• 1

  In a small bowl, crumble the saffron threads into the seafood stock and let them steep while you prep the other ingredients.

• 2

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

• 3

  Add the diced yellow onion and red bell pepper, sautéing until the onion is translucent and fragrant.

• 4

  Stir in the minced garlic, smoked paprika, sea salt, and black pepper, cooking for 30 seconds until the spices bloom.

• 5

  Add the tomato puree and Bomba rice, stirring well to ensure every grain is coated with the aromatic base.

• 6

  Pour in the saffron-infused seafood stock and bring the mixture to a gentle simmer; do not stir the rice again to allow a crispy bottom layer to form.

• 7

  After 10 minutes of simmering, tuck the mussels and shrimp into the rice, then sprinkle the green peas over the top.

• 8

  Cover the pan and cook for 8-10 minutes until the mussels have opened, the shrimp are opaque, and the liquid is absorbed.

• 9

  Garnish the dish with freshly chopped parsley and serve immediately with a bright lemon wedge.