NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Shrimp

0.5 oz Spanish chorizo

6 oz Mussels

0.13 cup Bomba rice

0.5 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

2 clove Garlic

2 tbsp Tomato puree

0.75 cup Chicken bone broth

1 pinch Saffron threads

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

2 wedge Lemon

PREPARATION

• 1

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

• 2

  Add the sliced Spanish chorizo and cook for 2-3 minutes until the fat renders and the edges are slightly crisp.

• 3

  Stir in the diced yellow onion and red bell pepper, sautéing until the vegetables are softened and translucent.

• 4

  Add the minced garlic, tomato puree, smoked paprika, sea salt, and black pepper, stirring constantly for 2 minutes to create a concentrated flavor base.

• 5

  Add the Bomba rice to the pan and stir for 1 minute to ensure each grain is toasted and coated in the aromatic oil.

• 6

  Pour in the chicken bone broth and add the saffron threads; bring the mixture to a boil, then reduce to a steady simmer.

• 7

  Arrange the shrimp and mussels evenly over the top of the rice and cook undisturbed for 12-15 minutes until the liquid is fully absorbed.

• 8

  Increase the heat to medium-high for the final 2 minutes of cooking to develop the toasted socarrat crust on the bottom of the pan.

• 9

  Remove from heat, garnish with freshly chopped parsley and lemon wedges, and let rest for 5 minutes before serving.