NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

0.75 oz Spanish chorizo

3 whole Mussels

0.25 cup Bomba rice

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 clove Garlic

0.25 cup Tomato puree

0.75 cup Seafood broth

1 pinch Saffron threads

0.25 tsp Smoked paprika

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

  Heat olive oil in a small paella pan or heavy skillet over medium heat.

• 2

  Add the diced chorizo and sauté for 2 minutes until the oils are rendered and the meat is browned.

• 3

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

• 4

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

• 5

  Pour in the tomato puree and seafood broth, then crumble in the saffron threads; season with sea salt and black pepper.

• 6

  Bring to a boil, then reduce heat to low and simmer undisturbed for 10 minutes.

• 7

  Nestle the shrimp and mussels into the rice, then continue to simmer for 8-10 minutes until the liquid is absorbed and the seafood is cooked through.

• 8

  Increase heat to medium-high for the last 60 seconds to develop the socarrat crust on the bottom of the pan.

• 9

  Remove from heat, garnish with chopped fresh parsley, and serve with a lemon wedge.