NUTRITION

SERVINGS

INGREDIENTS

4 oz raw shrimp

8 whole mussels

0.5 oz spanish chorizo

0.25 cup bomba rice

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

0.5 cup seafood stock

1 pinch saffron threads

0.25 tsp smoked paprika

0.25 cup frozen peas

0.25 tsp sea salt

0.25 tsp black pepper

1 wedge lemon

PREPARATION

• 1

  In a small bowl, bloom the saffron threads in warm seafood stock and set aside.

• 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 oils are rendered and the edges are crisp.

• 4

  Stir in the diced onion and red bell pepper, sautéing until the vegetables are softened.

• 5

  Add the minced garlic and smoked paprika, stirring for 30 seconds until fragrant.

• 6

  Add the bomba rice to the pan, stirring for 1 minute to toast the grains and coat them in the chorizo oil.

• 7

  Pour in the saffron-infused seafood stock and season with sea salt and black pepper.

• 8

  Bring to a simmer, then reduce heat to low; cook undisturbed for 10 minutes to allow the rice to absorb the liquid.

• 9

  Nestle the shrimp and mussels into the rice, cover the pan, and cook for another 5-7 minutes until the shrimp are pink and mussels have opened.

• 10

  Gently scatter the peas over the top during the last 2 minutes of cooking.

• 11

  Remove from heat and let rest for 3 minutes before serving with a fresh lemon wedge.