NUTRITION

SERVINGS

INGREDIENTS

5 oz shrimp

3 oz mussels

0.5 oz Spanish chorizo

0.25 cup Bomba rice

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

2 tbsp tomato puree

0.75 cup seafood broth

0.13 tsp saffron threads

0.25 tsp sea salt

0.25 tsp smoked paprika

1 tbsp fresh parsley

1 wedge lemon

PREPARATION

• 1

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

• 2

  Add the diced chorizo and sauté for 2 minutes until the smoky oils are released and the edges are slightly crisp.

• 3

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

• 4

  Add the minced garlic, smoked paprika, and tomato puree, stirring constantly for 1 minute to develop the flavors.

• 5

  Sprinkle the Bomba rice into the pan and stir for 2 minutes to toast the grains and coat them in the aromatic base.

• 6

  Stir the saffron threads into the seafood broth and pour the liquid over the rice, adding the sea salt.

• 7

  Allow the mixture to come to a gentle simmer, then reduce the heat to medium-low and cook undisturbed for 10 minutes.

• 8

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

• 9

  Continue cooking for another 5 to 8 minutes until the seafood is cooked through and the liquid has been fully absorbed.

• 10

  Increase the heat to medium-high for the final 60 seconds to develop the socarrat, or toasted rice crust, on the bottom of the pan.

• 11

  Remove from heat, garnish with freshly chopped parsley, and serve immediately with a bright lemon wedge.