NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

4 oz mussels

0.5 oz Spanish chorizo

0.25 cup Bomba rice

1 tsp extra virgin olive oil

0.25 cup onion

0.25 cup red bell pepper

1 clove garlic

0.75 cup seafood broth

0.13 tsp saffron threads

0.25 tsp smoked paprika

0.25 cup frozen peas

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 wedge lemon

PREPARATION

• 1

  In a small bowl, crumble the saffron threads into the seafood broth and let it sit for 10 minutes to infuse.

• 2

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

• 3

  Add the diced chorizo and cook for 2 minutes until the fat renders and the edges are slightly crisp.

• 4

  Add the onion and red bell pepper to the pan, sautéing until softened, then stir in the minced garlic and smoked paprika for 30 seconds.

• 5

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

• 6

  Pour in the saffron-infused broth, sea salt, and black pepper; bring the mixture to a boil, then reduce to a low simmer.

• 7

  Do not stir the rice from this point on to allow the traditional crust, or socarrat, to form on the bottom of the pan.

• 8

  After about 10 minutes of simmering, nestle the shrimp and mussels into the rice.

• 9

  Scatter the frozen peas over the top and cover the pan for 5-7 minutes until the shrimp are pink and the mussels have opened.

• 10

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