NUTRITION

SERVINGS

INGREDIENTS

0.75 oz Spanish chorizo

5 oz large shrimp

3 oz fresh mussels

0.2 cup Bomba rice

0.5 tbsp extra virgin olive oil

0.25 cup diced red bell pepper

0.25 cup diced yellow onion

1 clove minced garlic

0.5 tsp smoked paprika

0.13 tsp saffron threads

0.75 cup low-sodium seafood stock

0.25 cup frozen peas

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the sliced chorizo and cook for 2 minutes until the fat renders and the edges are crisp; remove the chorizo and set aside.

• 3

  In the same pan, sauté the diced onion and red bell pepper for 4-5 minutes until softened and translucent.

• 4

  Stir in the minced garlic, smoked paprika, and Bomba rice, stirring for 1 minute to toast the grains and coat them in the flavorful oil.

• 5

  Crush the saffron threads into the seafood stock and pour the liquid into the pan, along with the sea salt and black pepper.

• 6

  Bring to a gentle simmer and spread the rice in an even layer; do not stir from this point forward to allow the bottom crust (socarrat) to form.

• 7

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

• 8

  Scatter the frozen peas over the top and continue to cook for 5-8 minutes until the shrimp are pink, the mussels have opened, and the liquid is fully absorbed.

• 9

  Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes.

• 10

  Garnish with fresh lemon wedges and serve immediately.