NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

1 oz chorizo sausage

5 oz large shrimp

6 whole mussels

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

0.15 cup Bomba rice

0.5 cup seafood broth

0.13 tsp saffron threads

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 whole lemon wedge

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a paella pan or wide skillet over medium heat and brown the chorizo slices until the fat renders.

• 2

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

• 3

  Stir in the minced garlic, smoked paprika, sea salt, black pepper, and Bomba rice, ensuring every grain is coated in the flavorful oil.

• 4

  Pour in the seafood broth and add the saffron threads, stirring once to distribute the ingredients, then bring the mixture to a gentle simmer.

• 5

  Arrange the shrimp and mussels on top of the rice; cover the pan and cook for 10-12 minutes without stirring to allow the liquid to absorb and the socarrat crust to form.

• 6

  Once the mussels have opened and the shrimp are opaque, remove from heat and garnish with fresh chopped parsley and a lemon wedge before serving.