NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

3 oz Mussels

0.75 oz Spanish chorizo

0.25 cup Bomba rice

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Red bell pepper

0.25 cup Tomato puree

0.75 cup Low-sodium chicken broth

0.13 tsp Saffron threads

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 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 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, smoked paprika, and saffron threads, stirring for 30 seconds until fragrant.

• 5

  Pour in the tomato puree and Bomba rice, stirring to coat every grain of rice in the aromatic oil.

• 6

  Pour the chicken broth over the rice and season with sea salt and black pepper; do not stir the rice again to allow a crust to form on the bottom.

• 7

  Simmer on low-medium heat for about 12 minutes until the liquid is mostly absorbed but the rice is still moist.

• 8

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

• 9

  Cover the pan and cook for another 5-8 minutes until the shrimp are pink and the mussels have opened.

• 10

  Remove from heat, let rest for 5 minutes, then garnish with fresh parsley and a lemon wedge before serving.