Saffron Seafood Paella with Chorizo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Saffron Seafood Paella with Chorizo

YOUR SOLIN GENERATED RECIPE

Saffron Seafood Paella with Chorizo

Saffron-infused Bomba rice simmered with smoky chorizo and succulent seafood creates a vibrant, aromatic pan of traditional Spanish flavors.

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NUTRITION

541kcal
Protein
53.7g
Fat
10.3g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

4 oz shrimp

5 oz mussels

0.25 oz Spanish chorizo

0.25 cup Bomba rice

0.5 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

0.13 tsp saffron threads

0.25 tsp smoked paprika

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh parsley

1 wedge lemon

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PREPARATION

  • 1

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

  • 2

    Add the sliced chorizo and sauté for 2 minutes until the oils are released and the edges are slightly crisp.

  • 3

    Stir in the diced onion and red bell pepper, cooking for 3-4 minutes until the vegetables have softened.

  • 4

    Add the minced garlic and smoked paprika, stirring constantly for 30 seconds to release the aromatics without burning them.

  • 5

    Pour in the Bomba rice and stir to coat every grain in the flavorful chorizo oil.

  • 6

    In a separate small bowl, crush the saffron threads into the seafood stock and whisk in the tomato puree.

  • 7

    Pour the stock mixture over the rice and stir once to distribute; bring to a gentle simmer.

  • 8

    Reduce heat to low and cook undisturbed for 10 minutes to allow the rice to absorb the liquid and form a crust.

  • 9

    Nestle the shrimp and scrubbed mussels into the rice, cover with a tight lid, and cook for another 5-7 minutes until the shrimp are pink and mussels have opened.

  • 10

    Remove from heat, season with sea salt and black pepper, and let rest for 2 minutes.

  • 11

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

Saffron Seafood Paella with Chorizo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Saffron Seafood Paella with Chorizo

YOUR SOLIN GENERATED RECIPE

Saffron Seafood Paella with Chorizo

Saffron-infused Bomba rice simmered with smoky chorizo and succulent seafood creates a vibrant, aromatic pan of traditional Spanish flavors.

NUTRITION

541kcal
Protein
53.7g
Fat
10.3g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

4 oz shrimp

5 oz mussels

0.25 oz Spanish chorizo

0.25 cup Bomba rice

0.5 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

0.13 tsp saffron threads

0.25 tsp smoked paprika

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh parsley

1 wedge lemon

PREPARATION

  • 1

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

  • 2

    Add the sliced chorizo and sauté for 2 minutes until the oils are released and the edges are slightly crisp.

  • 3

    Stir in the diced onion and red bell pepper, cooking for 3-4 minutes until the vegetables have softened.

  • 4

    Add the minced garlic and smoked paprika, stirring constantly for 30 seconds to release the aromatics without burning them.

  • 5

    Pour in the Bomba rice and stir to coat every grain in the flavorful chorizo oil.

  • 6

    In a separate small bowl, crush the saffron threads into the seafood stock and whisk in the tomato puree.

  • 7

    Pour the stock mixture over the rice and stir once to distribute; bring to a gentle simmer.

  • 8

    Reduce heat to low and cook undisturbed for 10 minutes to allow the rice to absorb the liquid and form a crust.

  • 9

    Nestle the shrimp and scrubbed mussels into the rice, cover with a tight lid, and cook for another 5-7 minutes until the shrimp are pink and mussels have opened.

  • 10

    Remove from heat, season with sea salt and black pepper, and let rest for 2 minutes.

  • 11

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