NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp extra virgin olive oil

0.5 oz Spanish chorizo

4 oz large shrimp

4 oz mussels

0.13 cup Bomba rice

1 cup seafood broth

0.25 cup diced onion

0.25 cup diced red bell pepper

1 clove garlic

0.25 tsp saffron threads

0.25 tsp smoked paprika

0.25 cup frozen peas

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 wedge lemon

PREPARATION

• 1

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

• 2

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

• 3

  Add the onion and red bell pepper to the pan, cooking until softened and aromatic.

• 4

  Stir in the minced garlic, smoked paprika, and saffron threads, toasting them for 30 seconds to release their oils.

• 5

  Add the Bomba rice, stirring constantly to coat every grain in the flavorful oil and spices.

• 6

  Pour in the seafood broth and season with sea salt and black pepper; bring the mixture to a boil.

• 7

  Reduce the heat to low and simmer undisturbed for 10 minutes to allow the rice to absorb the liquid.

• 8

  Nestle the shrimp and mussels into the rice, then sprinkle the frozen peas evenly over the top.

• 9

  Cover the pan and cook for another 5 to 8 minutes until the rice is tender, the liquid is fully absorbed, and the mussels have opened.

• 10

  Garnish the paella with fresh chopped parsley and serve immediately with a fresh lemon wedge.