NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

4 oz Mussels

0.5 oz Spanish chorizo

0.13 cup Bomba rice

0.25 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 clove Garlic

0.25 cup Tomato puree

0.75 cup Seafood stock

0.13 tsp Saffron threads

0.25 tsp Smoked paprika

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Add the sliced Spanish chorizo and cook until the fat renders and the edges become slightly crisp.

• 3

  Add the diced yellow onion and red bell pepper to the pan, sautéing until the vegetables are softened and fragrant.

• 4

  Stir in the minced garlic, smoked paprika, and Bomba rice, ensuring every grain is coated in the flavorful oils for about one minute.

• 5

  Pour in the seafood stock, tomato puree, and saffron threads, then season with sea salt and black pepper.

• 6

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

• 7

  Nestle the shrimp and scrubbed mussels into the rice, cover the pan, and cook for an additional 5 to 8 minutes until the seafood is fully cooked.

• 8

  Increase the heat to medium-high for the final 60 seconds to develop the toasted socarrat on the bottom, then garnish with fresh parsley and a lemon wedge before serving.