NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

4 oz Mussels

0.75 oz Chorizo

3 tbsp Bomba rice

1 tsp Extra virgin olive oil

0.25 cup Onion

0.25 cup Red bell pepper

1 clove Garlic

0.25 cup Tomato puree

0.75 cup Seafood stock

0.13 tsp Saffron threads

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

  In a small bowl, soak saffron threads in 2 tablespoons of warm seafood stock.

• 2

  Heat olive oil in a small paella pan or skillet over medium heat.

• 3

  Add sliced chorizo and cook until the fat renders and the edges are crisp.

• 4

  Stir in diced onions and bell peppers, sautéing until softened and fragrant.

• 5

  Add minced garlic, smoked paprika, sea salt, and black pepper, stirring for 30 seconds.

• 6

  Pour in tomato puree and Bomba rice, stirring to coat the grains in the oil and spices.

• 7

  Add the remaining seafood stock and the saffron-infused liquid; bring to a simmer.

• 8

  Reduce heat to low and cook undisturbed for 10 minutes.

• 9

  Nestle the shrimp and scrubbed mussels into the rice.

• 10

  Cover and cook for another 5-7 minutes until the shrimp are pink and mussels have opened.

• 11

  Remove from heat and let rest for 2 minutes to develop the socarrat bottom.

• 12

  Garnish with fresh chopped parsley and serve with a lemon wedge.