NUTRITION

SERVINGS

INGREDIENTS

3 oz shrimp

3 oz mussels

1 oz chicken chorizo

0.13 cup bomba rice

0.25 tsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup onion

2 clove garlic

0.25 cup tomato puree

1 cup chicken bone broth

0.13 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 paella pan or wide skillet over medium heat and brown the sliced chicken chorizo until crisp.

• 2

  Add the diced onion and red bell pepper to the pan, sautéing until the vegetables are softened and fragrant.

• 3

  Stir in the minced garlic, smoked paprika, and bomba rice, toasting the grains for one minute until they are well-coated in the oils.

• 4

  Pour in the tomato puree, chicken bone broth, and saffron threads, then season with sea salt and black pepper.

• 5

  Bring the liquid to a simmer and cook undisturbed for 10-12 minutes until the rice is nearly tender and most liquid is absorbed.

• 6

  Nestle the shrimp and mussels into the rice, cover the pan, and cook for an additional 5 minutes until the shrimp are pink and mussels have opened.

• 7

  Remove from heat and let the paella rest for 5 minutes to develop the socarrat crust on the bottom.

• 8

  Garnish with fresh parsley and serve with a lemon wedge to brighten the flavors.