NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

3 oz Mussels

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

0.25 cup Tomato puree

1 cup Seafood broth

0.13 tsp Saffron threads

0.25 tsp Smoked paprika

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 paella pan or wide skillet over medium heat.

• 2

  Add the diced yellow onion and red bell pepper, sautéing until the vegetables are softened and fragrant.

• 3

  Stir in the minced garlic, smoked paprika, and tomato puree, cooking for 2 minutes to develop the base flavors.

• 4

  Add the dry Bomba rice to the pan and stir for 1 minute to ensure every grain is lightly toasted and coated.

• 5

  Pour in the seafood broth and add the saffron threads, sea salt, and black pepper, stirring once to distribute.

• 6

  Bring to a gentle simmer and cook undisturbed for 10 minutes until the rice has absorbed some of the liquid.

• 7

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

• 8

  Cover the pan and continue to cook for 5-8 minutes until the shrimp are pink and the mussels have opened.

• 9

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