NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

0.25 oz Spanish chorizo

2 oz Chicken breast

0.25 cup Bomba rice

0.5 tsp Olive oil

0.25 cup Onion

0.25 cup Red bell pepper

1 clove Garlic

0.25 cup Tomato puree

0.75 cup Chicken broth

0.13 tsp Saffron threads

0.25 tsp Smoked paprika

4 whole Mussels

0.25 cup Frozen peas

0.25 tsp Sea salt

0.25 tsp Black pepper

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Add the diced chicken breast and sliced chorizo, sautéing until the chicken is browned and the chorizo has released its oils.

• 3

  Stir in the diced onion and red bell pepper, cooking for 3-4 minutes until the vegetables are softened.

• 4

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

• 5

  Stir the saffron threads into the chicken broth, then pour the broth and tomato puree into the pan.

• 6

  Season with sea salt and black pepper, then bring to a boil; reduce heat to low and simmer undisturbed for 10 minutes.

• 7

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

• 8

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

• 9

  Scatter the frozen peas over the top during the last 2 minutes of cooking.

• 10

  Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes before serving with a fresh lemon wedge.