NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1 oz Chorizo

0.25 cup Bomba rice

1 tsp Olive oil

0.5 cup Bell pepper

0.25 cup Onion

1 clove Garlic

1 cup Chicken broth

0.13 tsp Saffron threads

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 slice Lemon

1 tbsp Parsley

PREPARATION

• 1

  Heat the chicken broth in a small saucepan over low heat and add the saffron threads to bloom while you prepare the other ingredients.

• 2

  In a small paella pan or wide skillet, heat the olive oil over medium-high heat and add the sliced chorizo, browning for 2 minutes until the fat renders.

• 3

  Add the diced onion and bell pepper to the pan, sautéing for 3-4 minutes until softened, then stir in the minced garlic and smoked paprika for 30 seconds.

• 4

  Pour the dry bomba rice into the pan, stirring constantly for 1 minute to toast the grains and coat them in the flavorful oils.

• 5

  Pour the saffron-infused broth over the rice along with the sea salt and black pepper, then bring to a boil; reduce heat to a simmer and cook undisturbed for 12-15 minutes.

• 6

  Arrange the shrimp on top of the rice, pressing them down slightly, and cook for another 5 minutes until the shrimp are pink and the liquid is absorbed.

• 7

  Remove from heat, cover with a clean kitchen towel for 5 minutes to allow the rice to finish steaming, then garnish with fresh parsley and a lemon slice before serving.