Name: Saffron Seafood Paella with Chorizo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Shrimp; 2 oz Chicken breast; 0.25 oz Spanish chorizo; 4 whole Mussels; 0.25 cup Bomba rice; 0.5 tsp Olive oil; 0.25 cup Onion; 0.25 cup Red bell pepper; 2 cloves Garlic; 0.25 cup Tomato puree; 1 cup Chicken broth; 0.13 tsp Saffron threads; 0.25 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley; 1 wedge Lemon

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Saffron Seafood Paella with Chorizo

Simmered saffron rice tossed with succulent shrimp, mussels, and smoky chorizo for a vibrant dish bursting with traditional Spanish flavors.

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NUTRITION

Protein

53.7g

Fat

9.9g

Carbs

58.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

2 oz Chicken breast

0.25 oz Spanish chorizo

4 whole Mussels

0.25 cup Bomba rice

0.5 tsp Olive oil

0.25 cup Onion

0.25 cup Red bell pepper

2 cloves Garlic

0.25 cup Tomato puree

1 cup Chicken broth

0.13 tsp Saffron threads

0.25 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 olive oil in a paella pan or wide skillet over medium heat.
2
Brown the diced chicken and sliced chorizo until the chorizo releases its oils and the chicken is golden.
3
Add the onion and bell pepper, sautéing until softened and fragrant.
4
Stir in the garlic, smoked paprika, and saffron threads, followed by the tomato puree.
5
Add the Bomba rice, stirring to coat every grain in the aromatic oil and spices.
6
Pour in the chicken broth, season with salt and pepper, and bring to a simmer without stirring to develop the socarrat crust.
7
Nestle the shrimp and mussels into the rice; cover and cook for 8-10 minutes until the liquid is absorbed and mussels open.
8
Garnish with fresh parsley and a bright squeeze of lemon before serving.