NUTRITION

SERVINGS

INGREDIENTS

4 oz raw large shrimp

4 oz fresh mussels

0.33 oz Spanish chorizo

0.13 cup Bomba rice

0.25 tsp extra virgin olive oil

0.25 cup red bell pepper

0.25 cup yellow onion

2 cloves garlic

0.25 cup frozen peas

0.75 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

  In a small bowl, crush the saffron threads into the warm bone broth and set aside to bloom.

• 2

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

• 3

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

• 4

  Stir in the onion and red bell pepper, sautéing until softened, then add the minced garlic and smoked paprika for 1 minute.

• 5

  Add the rice to the pan, stirring to coat every grain in the flavorful oils for about 2 minutes.

• 6

  Pour in the saffron-infused broth, sea salt, and black pepper; bring to a boil, then reduce heat to low and simmer undisturbed for 10 minutes.

• 7

  Nestle the shrimp and mussels into the rice, cover the pan, and cook for another 5-8 minutes until the shrimp are pink and mussels have opened.

• 8

  Scatter the frozen peas over the top during the last 2 minutes of cooking.

• 9

  Remove from heat, let rest for 5 minutes, and garnish with fresh parsley and a lemon wedge before serving.