NUTRITION

SERVINGS

INGREDIENTS

6 oz Large shrimp

1 oz Spanish chorizo

2 tbsp Bomba rice

0.25 tbsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Red bell pepper

2 cloves Garlic

1 cup Chicken bone broth

0.25 tsp Saffron threads

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Add the diced chorizo and sauté until the fat renders and the edges are slightly crisp.

• 3

  Stir in the onion and red bell pepper, cooking until the vegetables are softened and translucent.

• 4

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

• 5

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

• 6

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

• 7

  Press the shrimp into the top of the rice and continue to simmer for 5-7 minutes until the shrimp are opaque.

• 8

  Increase the heat to medium-high for the last 60 seconds to create the caramelized rice crust.

• 9

  Remove from heat and garnish with fresh parsley and a squeeze of lemon before serving.