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 rice simmered with succulent shrimp, mussels, and smoky chorizo in a traditional paella pan for a vibrant, golden-hued feast.

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NUTRITION

610kcal
Protein
48.9g
Fat
21.3g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp

1 oz Spanish Chorizo

3 whole Mussels

0.25 cup Bomba Rice

0.5 tbsp Extra Virgin Olive Oil

0.25 cup 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

0.5 tsp Smoked Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh Parsley

1 wedge Lemon

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PREPARATION

  • 1

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

  • 2

    Add the sliced chorizo and sauté for 2 minutes until the red oils are released, then add the diced onion and bell pepper, cooking until softened.

  • 3

    Stir in the minced garlic, smoked paprika, and saffron threads, toasting for 30 seconds until highly fragrant.

  • 4

    Add the tomato puree and the Bomba rice, stirring constantly for 1 minute to ensure every grain is coated in the sofrito base.

  • 5

    Pour in the seafood stock and season with sea salt and black pepper; bring to a gentle simmer and do not stir the rice again.

  • 6

    After 8 minutes of simmering, nestle the shrimp and mussels into the rice and continue cooking for another 5-7 minutes until the liquid is absorbed and a light crust forms on the bottom.

  • 7

    Remove from heat, cover with a clean towel for 5 minutes, then garnish with fresh parsley and a lemon wedge before serving.

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 rice simmered with succulent shrimp, mussels, and smoky chorizo in a traditional paella pan for a vibrant, golden-hued feast.

NUTRITION

610kcal
Protein
48.9g
Fat
21.3g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp

1 oz Spanish Chorizo

3 whole Mussels

0.25 cup Bomba Rice

0.5 tbsp Extra Virgin Olive Oil

0.25 cup 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

0.5 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 stainless steel skillet over medium heat.

  • 2

    Add the sliced chorizo and sauté for 2 minutes until the red oils are released, then add the diced onion and bell pepper, cooking until softened.

  • 3

    Stir in the minced garlic, smoked paprika, and saffron threads, toasting for 30 seconds until highly fragrant.

  • 4

    Add the tomato puree and the Bomba rice, stirring constantly for 1 minute to ensure every grain is coated in the sofrito base.

  • 5

    Pour in the seafood stock and season with sea salt and black pepper; bring to a gentle simmer and do not stir the rice again.

  • 6

    After 8 minutes of simmering, nestle the shrimp and mussels into the rice and continue cooking for another 5-7 minutes until the liquid is absorbed and a light crust forms on the bottom.

  • 7

    Remove from heat, cover with a clean towel for 5 minutes, then garnish with fresh parsley and a lemon wedge before serving.