NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

0.5 oz Spanish chorizo

4 oz mussels

0.13 cup Bomba rice

1 cup chicken broth

0.5 tsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup yellow onion

2 cloves garlic

2 tbsp tomato puree

1 pinch saffron threads

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

1 tbsp fresh parsley

PREPARATION

• 1

  In a small saucepan, warm the chicken broth over low heat and add the saffron threads to steep and release their golden color.

• 2

  Heat the olive oil in a paella pan or wide skillet over medium heat. Add the diced chorizo and cook until the fat renders and the edges are slightly crisp.

• 3

  Add the diced onion and red bell pepper to the pan, sautéing for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

• 4

  Stir in the tomato puree, smoked paprika, sea salt, and black pepper, cooking for 1-2 minutes to create a thick sofrito base.

• 5

  Add the Bomba rice to the pan and stir well to coat every grain with the oil and spices. Pour in the saffron-infused broth and stir once to distribute the rice evenly.

• 6

  Reduce the heat to medium-low and simmer without stirring for about 12-15 minutes, allowing the rice to absorb the liquid and form a 'socarrat' (crust) on the bottom.

• 7

  Nestle the shrimp and mussels into the rice. Cover the pan with a lid or foil and cook for an additional 5-7 minutes until the shrimp are pink and the mussels have opened.

• 8

  Remove from heat and let the paella rest for 5 minutes. Garnish with fresh chopped parsley and serve with lemon wedges for a bright, citrus finish.