NUTRITION

SERVINGS

INGREDIENTS

5 oz large shrimp

3 oz mussels

0.25 cup bomba rice

1 tsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup yellow onion

2 cloves garlic

0.25 tsp saffron threads

0.5 tsp smoked paprika

1 cup low-sodium seafood broth

0.25 cup frozen peas

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 wedge lemon

PREPARATION

• 1

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

• 2

  Add the diced onion and red bell pepper, sautéing for 4-5 minutes until the vegetables are softened and the onions are translucent.

• 3

  Stir in the minced garlic, smoked paprika, sea salt, and black pepper, cooking for 1 minute until highly fragrant.

• 4

  Add the bomba rice to the pan, stirring constantly for 2 minutes to toast the grains and coat them in the spiced oil.

• 5

  Crumble the saffron threads into the seafood broth and pour the mixture into the pan; stir once to distribute the rice and then do not stir again.

• 6

  Bring the liquid to a gentle simmer, then reduce the heat to low and cook undisturbed for 12-15 minutes until most of the broth is absorbed.

• 7

  Press the shrimp and mussels into the rice, and scatter the frozen peas over the top of the pan.

• 8

  Cover the pan with a lid or foil and cook for an additional 5-7 minutes until the shrimp are opaque and the mussels have fully opened.

• 9

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