NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.25 cup Bomba rice

1.5 tsp Extra virgin olive oil

0.25 cup Onion

0.25 cup Red bell pepper

2 cloves Garlic

0.25 cup Tomato puree

0.75 cup Seafood stock

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

  In a small bowl, steep the saffron threads in the seafood stock for at least 10 minutes to release their golden color and aroma.

• 2

  Heat the olive oil in a wide, shallow pan over medium heat, then add the diced onion and red bell pepper, sautéing until softened.

• 3

  Stir in the minced garlic, tomato puree, smoked paprika, sea salt, and black pepper, cooking for 2 minutes until the mixture darkens slightly.

• 4

  Add the Bomba rice to the pan and stir for 1 minute to coat each grain with the oil and aromatics.

• 5

  Pour in the saffron-infused seafood stock and bring to a boil, then reduce heat to low and simmer undisturbed for 12 minutes.

• 6

  Arrange the shrimp on top of the rice, pressing them down slightly, and continue to cook for 5-7 minutes until the shrimp are pink and the liquid is absorbed.

• 7

  Remove from heat, cover with a lid or foil for 5 minutes, then garnish with fresh parsley and serve with a lemon wedge.