NUTRITION

SERVINGS

INGREDIENTS

5 oz shrimp

0.5 oz Spanish chorizo

4 whole mussels

0.13 cup Bomba rice

0.25 tsp extra virgin olive oil

0.25 cup onion

2 cloves garlic

0.5 cup red bell pepper

0.25 cup tomato puree

1 cup seafood broth

0.13 tsp saffron threads

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup frozen peas

1 tbsp fresh parsley

1 wedge lemon

PREPARATION

• 1

  In a wide skillet or paella pan, heat olive oil over medium heat and brown the chorizo slices until they release their fragrant oils.

• 2

  Add the diced onion and bell pepper to the pan, sautéing until softened and slightly caramelized.

• 3

  Stir in the minced garlic, smoked paprika, and tomato puree, cooking for 2 minutes to develop a rich base.

• 4

  Add the Bomba rice, stirring to coat every grain in the smoky oil and aromatics.

• 5

  Pour in the seafood broth and add the saffron threads, sea salt, and black pepper; bring to a gentle simmer.

• 6

  Lower the heat and cook undisturbed for 10-12 minutes until the rice has absorbed most of the liquid.

• 7

  Nestle the shrimp and mussels into the rice, then scatter the peas over the top.

• 8

  Cover the pan for 5 minutes until the shrimp are pink, the mussels have opened, and a golden crust (socarrat) forms on the bottom of the rice.

• 9

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