NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

4 oz cod fillet

0.25 cup bomba rice

0.5 tbsp olive oil

0.25 cup yellow onion

0.5 cup red bell pepper

1 clove garlic

0.25 cup tomato puree

1 cup seafood broth

0.13 tsp saffron threads

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 wedge lemon

PREPARATION

• 1

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

• 2

  Add diced onion and red bell pepper, sautéing until softened and slightly caramelized.

• 3

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

• 4

  Add the Bomba rice, stirring to coat the grains in the aromatic oil and tomato mixture.

• 5

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

• 6

  Bring to a simmer, then reduce heat to low and cook undisturbed for 10 minutes.

• 7

  Arrange the shrimp and cod pieces on top of the rice, pressing them down slightly.

• 8

  Continue cooking for 8-10 minutes until the seafood is opaque and the liquid is absorbed.

• 9

  Increase heat to medium-high for 1 minute to develop the crispy socarrat on the bottom.

• 10

  Garnish with fresh parsley and serve with a lemon wedge for a bright finish.