Saffron Seafood Paella with Chorizo

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

Saffron Seafood Paella with Chorizo

YOUR SOLIN GENERATED RECIPE

Saffron Seafood Paella with Chorizo

Saffron-infused rice simmered with succulent shrimp and smoky chorizo, creating a vibrant and aromatic dish with a perfectly crisp socarrat base.

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NUTRITION

529kcal
Protein
49.7g
Fat
17.7g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

6 oz shrimp

1 oz Spanish chorizo

0.13 cup Bomba rice

0.25 tbsp 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 bone broth

0.13 tsp saffron threads

0.25 tsp smoked paprika

0.25 cup frozen peas

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh parsley

1 wedge lemon

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PREPARATION

  • 1

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

  • 2

    Add the sliced chorizo and sauté for 2-3 minutes until the oils are released and the edges are slightly crispy.

  • 3

    Stir in the diced onion and red bell pepper, cooking until softened, then add the minced garlic and smoked paprika, stirring for 30 seconds until fragrant.

  • 4

    Add the tomato puree and cook for 2 minutes, stirring constantly to create a thick, concentrated sofrito base.

  • 5

    Stir in the Bomba rice, ensuring every grain is well-coated with the oil and sofrito.

  • 6

    Combine the saffron threads with the warm seafood bone broth and pour the mixture over the rice; season with sea salt and black pepper.

  • 7

    Level the rice with a spoon and simmer undisturbed for 10 minutes on medium-low heat to allow the socarrat crust to begin forming on the bottom.

  • 8

    Nestle the shrimp into the rice and scatter the frozen peas across the top; continue simmering for another 5-8 minutes until the liquid is fully absorbed and the shrimp are pink and opaque.

  • 9

    Remove from heat, cover with a clean kitchen towel for 5 minutes, then garnish with fresh parsley and serve with a lemon wedge.

Saffron Seafood Paella with Chorizo

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

Saffron Seafood Paella with Chorizo

YOUR SOLIN GENERATED RECIPE

Saffron Seafood Paella with Chorizo

Saffron-infused rice simmered with succulent shrimp and smoky chorizo, creating a vibrant and aromatic dish with a perfectly crisp socarrat base.

NUTRITION

529kcal
Protein
49.7g
Fat
17.7g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

6 oz shrimp

1 oz Spanish chorizo

0.13 cup Bomba rice

0.25 tbsp 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 bone broth

0.13 tsp saffron threads

0.25 tsp smoked paprika

0.25 cup frozen peas

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh parsley

1 wedge lemon

PREPARATION

  • 1

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

  • 2

    Add the sliced chorizo and sauté for 2-3 minutes until the oils are released and the edges are slightly crispy.

  • 3

    Stir in the diced onion and red bell pepper, cooking until softened, then add the minced garlic and smoked paprika, stirring for 30 seconds until fragrant.

  • 4

    Add the tomato puree and cook for 2 minutes, stirring constantly to create a thick, concentrated sofrito base.

  • 5

    Stir in the Bomba rice, ensuring every grain is well-coated with the oil and sofrito.

  • 6

    Combine the saffron threads with the warm seafood bone broth and pour the mixture over the rice; season with sea salt and black pepper.

  • 7

    Level the rice with a spoon and simmer undisturbed for 10 minutes on medium-low heat to allow the socarrat crust to begin forming on the bottom.

  • 8

    Nestle the shrimp into the rice and scatter the frozen peas across the top; continue simmering for another 5-8 minutes until the liquid is fully absorbed and the shrimp are pink and opaque.

  • 9

    Remove from heat, cover with a clean kitchen towel for 5 minutes, then garnish with fresh parsley and serve with a lemon wedge.