NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

3 oz Mussels

0.5 oz Spanish chorizo

0.25 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 Frozen peas

0.75 cup Low-sodium seafood stock

1 pinch Saffron threads

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

  In a small saucepan, warm the seafood stock and add the saffron threads to steep while you prepare the other ingredients.

• 2

  Heat the olive oil in a small paella pan or wide skillet over medium heat. Add the diced chorizo and sauté for 2 minutes until the oils are released.

• 3

  Add the diced onion and red bell pepper to the pan, cooking until softened, about 4 minutes. Stir in the minced garlic and smoked paprika, cooking for another 30 seconds until fragrant.

• 4

  Add the rice to the pan and stir well to coat every grain in the flavorful oils. Season with sea salt and black pepper.

• 5

  Pour the saffron-infused stock over the rice. Increase heat to bring to a boil, then reduce to a low simmer. Do not stir the rice from this point forward to allow the crust to form.

• 6

  After about 10 minutes, when the rice is partially cooked, nestle the shrimp, mussels, and frozen peas into the rice.

• 7

  Continue to simmer for 8-10 minutes until the liquid is fully absorbed, the shrimp are pink, and the mussels have opened. You should hear a faint crackling sound, indicating the socarrat is forming.

• 8

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