NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp extra virgin olive oil

0.5 oz Spanish chorizo sausage

4 oz raw shrimp

3 oz fresh mussels

0.25 cup Bomba rice

0.5 cup chicken bone broth

0.25 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.25 tsp saffron threads

0.25 tsp smoked paprika

0.25 tsp sea salt

0.13 tsp black pepper

0.13 cup frozen peas

1 wedge lemon

PREPARATION

• 1

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

• 2

  Add the diced chorizo and sauté for 2 minutes until the oils are released.

• 3

  Stir in the diced onion and bell pepper, cooking until softened, about 3-4 minutes.

• 4

  Add the minced garlic, smoked paprika, and saffron threads, stirring for 30 seconds until fragrant.

• 5

  Add the Bomba rice to the pan and stir to coat each grain in the oil and spices, toasting for 1 minute.

• 6

  Pour in the chicken bone broth, sea salt, and black pepper; stir once to distribute and bring to a simmer.

• 7

  Reduce heat to low and let the rice simmer undisturbed for 10 minutes.

• 8

  Nestle the shrimp and mussels into the rice and sprinkle the peas over the top.

• 9

  Cover the pan and cook for another 5-8 minutes until the shrimp are pink and the mussels have opened.

• 10

  Increase the heat to medium-high for the last 60 seconds to develop the 'socarrat' (crispy rice crust) on the bottom.

• 11

  Remove from heat, let rest for 5 minutes, and serve with a fresh lemon wedge.