NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp extra virgin olive oil

0.5 oz Spanish chorizo

4 oz large shrimp

4 oz mussels

0.13 cup Bomba rice

0.25 cup yellow onion

0.25 cup red bell pepper

2 cloves garlic

0.25 cup frozen peas

1 cup seafood broth

0.13 tsp saffron threads

0.5 tsp smoked paprika

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh parsley

1 wedge lemon

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Stir in the garlic, smoked paprika, and Bomba rice, toasting the grains for 1-2 minutes until translucent.

• 5

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

• 6

  Bring to a boil, then reduce heat to low and simmer undisturbed for 10 minutes.

• 7

  Arrange the shrimp and mussels on top of the rice, pressing them in slightly.

• 8

  Cover and cook for another 8-10 minutes until the liquid is absorbed and the mussels have opened.

• 9

  Increase heat to medium-high for 1 minute to create the toasted rice crust on the bottom.

• 10

  Remove from heat, sprinkle with peas and parsley, and serve with a fresh lemon wedge.