NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

4 oz Mussels

0.17 cup Bomba rice

0.25 tbsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 clove Garlic

0.25 cup Tomato puree

1 cup Seafood broth

0.25 tsp Saffron threads

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Frozen peas

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Sauté the diced onion and red bell pepper until softened and translucent, about 5 minutes.

• 3

  Stir in the minced garlic, smoked paprika, and tomato puree, cooking for 2 minutes until fragrant.

• 4

  Add the Bomba rice to the pan and stir for 1 minute to toast the grains and coat them in the aromatics.

• 5

  Pour in the seafood broth and add the saffron threads, sea salt, and black pepper.

• 6

  Bring the mixture to a boil, then reduce the heat to low and simmer undisturbed for 10 minutes.

• 7

  Arrange the shrimp and cleaned mussels on top of the rice, pressing them slightly into the liquid.

• 8

  Scatter the frozen peas over the top, cover the pan with a lid or foil, and cook for 8-10 minutes until the seafood is cooked through.

• 9

  Remove the lid and increase the heat to medium-high for 60 seconds to develop the caramelized socarrat crust on the bottom of the rice.

• 10

  Garnish with fresh chopped parsley and serve immediately with a fresh lemon wedge.