NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

4 oz mussels

0.5 oz Spanish chorizo

0.25 cup Bomba rice

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

0.25 cup tomato puree

0.75 cup seafood stock

1 pinch saffron threads

0.25 cup frozen peas

0.25 tsp sea salt

0.13 tsp black pepper

1 tsp 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 Spanish chorizo and sauté until the fat renders and the edges are slightly crisp.

• 3

  Stir in the yellow onion and red bell pepper, cooking until the vegetables are softened and fragrant.

• 4

  Add the minced garlic, tomato puree, and Bomba rice, stirring to coat every grain in the flavorful oil.

• 5

  Pour in the seafood stock and add the saffron threads, sea salt, and black pepper.

• 6

  Bring the mixture to a gentle simmer and stop stirring to allow the rice to cook evenly and form a crust.

• 7

  Arrange the shrimp and scrubbed mussels on top of the rice, then cover the pan with a tight-fitting lid.

• 8

  Cook for 12 to 15 minutes until the liquid is absorbed, the shrimp are pink, and the mussels have opened.

• 9

  Garnish with frozen peas and fresh parsley, then serve immediately with a fresh lemon wedge.