NUTRITION

SERVINGS

INGREDIENTS

6 oz Large shrimp

1.5 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

0.75 cup Seafood broth

0.13 tsp Saffron threads

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Add the sliced chorizo and cook until the edges are crisp and the flavorful oils are released.

• 3

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

• 4

  Add the minced garlic, smoked paprika, and Bomba rice, stirring for one minute to toast the grains.

• 5

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

• 6

  Bring to a simmer, then reduce heat to low and cook undisturbed for 15 minutes until most liquid is absorbed.

• 7

  Arrange the shrimp on top of the rice, cover the pan, and cook for another 5 minutes until the shrimp are pink and opaque.

• 8

  Remove from heat and let rest for 5 minutes to allow the flavors to meld and develop a slight crust on the bottom.

• 9

  Garnish with chopped fresh parsley and serve with a lemon wedge for a bright finish.