NUTRITION

SERVINGS

INGREDIENTS

4 oz large shrimp

3 oz mussels

0.5 oz Spanish chorizo

0.25 cup Bomba rice

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

0.25 cup tomato puree

1 cup seafood broth

0.13 tsp saffron threads

0.25 tsp smoked paprika

0.13 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 skillet over medium heat.

• 2

  Add the diced Spanish chorizo and sauté for 2 minutes until the oils are released and the edges are crisp.

• 3

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

• 4

  Pour in the tomato puree and cook for 2 minutes to create a thick sofrito base.

• 5

  Add the Bomba rice and stir to coat every grain with the aromatic oil and tomato mixture.

• 6

  Crumble the saffron threads into the seafood broth and pour it over the rice; do not stir the rice again to allow the bottom crust to form.

• 7

  Simmer on medium-low for 10 minutes, then nestle the shrimp and scrubbed mussels into the rice.

• 8

  Cover and cook for another 5-8 minutes until the rice is tender, the shrimp are pink, and the mussels have opened.

• 9

  Season with sea salt and black pepper, then garnish with fresh chopped parsley and a lemon wedge before serving.