NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

0.5 oz Spanish chorizo

5 oz large shrimp

4 whole mussels

0.25 cup Bomba rice

0.25 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.25 cup crushed tomatoes

0.5 cup seafood broth

1 pinch 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 olive oil in a small paella pan or heavy skillet over medium heat.

• 2

  Add the diced chorizo and cook for 2 minutes until the fat renders and it becomes slightly crisp.

• 3

  Stir in the onion and bell pepper, sautéing until softened and translucent.

• 4

  Add the garlic, smoked paprika, and Bomba rice, stirring for 1 minute to toast the grains.

• 5

  Pour in the seafood broth, crushed tomatoes, and saffron threads; stir once to combine and bring to a simmer.

• 6

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

• 7

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

• 8

  Cover and cook for another 5-8 minutes until the shrimp are pink and the mussels have opened.

• 9

  Season with sea salt and black pepper, then garnish with fresh parsley and a lemon wedge before serving.