NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

3 oz Mussels

0.25 oz Spanish chorizo

0.13 cup Bomba rice

0.5 cup Red bell pepper

0.25 cup Yellow onion

1 clove Garlic

2 tbsp Tomato puree

0.13 tsp Saffron threads

0.5 tsp Smoked paprika

0.75 cup Seafood broth

2 tbsp Frozen green peas

0.5 tsp Extra virgin olive oil

0.25 whole Lemon

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the olive oil in a wide skillet or paella pan over medium heat.

• 2

  Add the sliced chorizo and cook for 2 minutes until the fat renders and the edges are crisp.

• 3

  Stir in the diced onion and bell pepper, sautéing until the vegetables are softened and fragrant.

• 4

  Add the minced garlic, smoked paprika, sea salt, and black pepper, stirring for 30 seconds to toast the spices.

• 5

  Pour in the tomato puree and Bomba rice, stirring for 1 minute to coat every grain in the flavorful oil.

• 6

  Mix the saffron threads into the seafood broth and pour the liquid into the pan.

• 7

  Bring the mixture to a boil, then reduce the heat to a gentle simmer; do not stir the rice again to ensure a crust forms.

• 8

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

• 9

  Cook uncovered for 10-12 minutes until the broth is absorbed and the mussels have opened wide.

• 10

  Scatter the peas over the top, cover the pan, and let it rest off the heat for 5 minutes to finish steaming.

• 11

  Garnish with chopped fresh parsley and serve with lemon wedges for a bright finish.