NUTRITION

SERVINGS

INGREDIENTS

3 oz large shrimp

4 oz mussels

0.25 oz Spanish chorizo

0.13 cup bomba rice

0.5 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

2 tbsp tomato puree

1 pinch saffron threads

0.25 tsp smoked paprika

0.75 cup seafood stock

2 tbsp frozen peas

0.25 tsp sea salt

0.13 tsp black pepper

1 wedge lemon

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Add the diced chorizo, onion, and bell pepper, sautéing until the vegetables are soft and the chorizo is lightly browned.

• 3

  Stir in the minced garlic, smoked paprika, and tomato puree, cooking for 1 minute until fragrant.

• 4

  Add the bomba rice and stir to coat the grains in the oils for about 1 minute.

• 5

  Pour in the seafood stock and add the saffron threads, sea salt, and black pepper.

• 6

  Bring the liquid to a simmer, then reduce the heat to low and cook undisturbed for 10 minutes.

• 7

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

• 8

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

• 9

  Sprinkle the frozen peas over the top and let the dish sit for 2 minutes to warm through.

• 10

  Garnish with fresh parsley and serve immediately with a lemon wedge for squeezing.