NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

3 oz mussels

0.5 oz chorizo

0.25 cup bomba rice

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

0.25 cup tomato puree

0.5 cup seafood broth

1 pinch saffron threads

0.25 tsp smoked paprika

0.25 cup frozen peas

0.25 tsp sea salt

0.25 tsp black pepper

1 wedge lemon

PREPARATION

• 1

  Heat the extra virgin olive oil in a wide, shallow paella pan or skillet over medium heat.

• 2

  Add the sliced chorizo and cook for 2 minutes until the edges are crispy and the smoky oils are released.

• 3

  Stir in the diced yellow onion and red bell pepper, sautéing for 3-4 minutes until the vegetables have softened.

• 4

  Add the minced garlic, smoked paprika, and saffron threads, stirring for 30 seconds until highly fragrant.

• 5

  Add the bomba rice to the pan, stirring for 1 minute to ensure every grain is toasted and coated in the aromatic oil.

• 6

  Pour in the tomato puree and seafood broth, stirring once to combine, then bring the mixture to a gentle simmer.

• 7

  Reduce the heat to low and allow the rice to cook undisturbed for 10 minutes to develop the base.

• 8

  Nestle the shrimp and scrubbed mussels into the rice, pressing them down slightly into the liquid.

• 9

  Scatter the frozen peas over the top, cover the pan with a lid or foil, and cook for 5-7 minutes until the shrimp are pink and the mussels have fully opened.

• 10

  Season with sea salt and black pepper, then serve immediately with a fresh lemon wedge for a bright finish.