NUTRITION

SERVINGS

INGREDIENTS

4 oz Raw Large Shrimp

0.5 oz Spanish Chorizo

3 oz Cod fillet

0.25 cup Bomba rice

1 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 Low-sodium chicken broth

0.13 tsp Saffron threads

0.25 tsp Smoked paprika

0.25 cup Frozen peas

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Add the diced chorizo and cook for 2-3 minutes until the fat renders and the edges are slightly crispy.

• 3

  Add the diced onion and red bell pepper to the pan, sautéing for 4 minutes until the vegetables are tender and translucent.

• 4

  Stir in the minced garlic, smoked paprika, and saffron threads, cooking for 30 seconds until the spices release their aroma.

• 5

  Add the tomato puree and Bomba rice, stirring constantly for 1 minute to ensure every grain of rice is coated in the oil and spices.

• 6

  Pour in the chicken broth, sea salt, and black pepper; stir once to distribute, then bring the liquid to a gentle boil.

• 7

  Reduce the heat to low and simmer undisturbed for 12 minutes, allowing the rice to absorb the liquid and develop a light crust on the bottom.

• 8

  Gently press the shrimp, cubed cod, and frozen peas into the top of the rice.

• 9

  Cover the pan with a lid or foil and cook for an additional 5-7 minutes until the shrimp are pink and the cod is opaque.

• 10

  Remove from heat and let the paella rest, covered, for 5 minutes to allow the flavors to meld before serving.