NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

6 oz mussels

0.25 oz Spanish chorizo

0.13 cup bomba rice

0.25 tbsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

0.25 cup tomato puree

1 cup seafood stock

0.13 tsp saffron threads

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 wedge lemon

PREPARATION

• 1

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

• 2

  Add the diced Spanish chorizo and sauté for 2-3 minutes until the oils are rendered and the edges are slightly crisp.

• 3

  Stir in the diced yellow onion and red bell pepper, cooking until the vegetables have softened and become translucent.

• 4

  Add the minced garlic, smoked paprika, and saffron threads, stirring constantly for 30 seconds to release the aromatics.

• 5

  Add the bomba rice to the pan, stirring well for 1 minute to ensure every grain is toasted and coated in the spiced oil.

• 6

  Pour in the tomato puree and seafood stock, then season with sea salt and black pepper; stir once to distribute and then do not stir again.

• 7

  Simmer the mixture over medium-low heat for 10-12 minutes until the liquid is mostly absorbed and the rice is nearly tender.

• 8

  Nestle the shrimp and mussels into the rice, cover the pan with a lid or foil, and cook for an additional 5-7 minutes until the shrimp are pink and the mussels have opened.

• 9

  Remove from heat, garnish with freshly chopped parsley, and serve immediately with a bright lemon wedge for squeezing.