NUTRITION

SERVINGS

INGREDIENTS

4 oz raw shrimp

3 oz mussels

0.5 oz Spanish chorizo

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

2 tbsp tomato puree

0.75 cup seafood broth

0.13 tsp saffron threads

0.25 tsp smoked paprika

0.25 cup frozen peas

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh parsley

1 wedge lemon

PREPARATION

• 1

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

• 2

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

• 3

  Stir in the yellow onion and red bell pepper, cooking until the vegetables are tender.

• 4

  Add the minced garlic, smoked paprika, and tomato puree, stirring for 1 minute until fragrant.

• 5

  Incorporate the Bomba rice, stirring to ensure every grain is toasted and coated in the base.

• 6

  Pour in the seafood broth and saffron threads; bring to a light boil, then reduce heat to low.

• 7

  Simmer undisturbed for 10 to 12 minutes to allow the rice to absorb the liquid.

• 8

  Arrange the raw shrimp, mussels, and frozen peas evenly over the top of the rice.

• 9

  Cover tightly and cook for 5 to 7 minutes until the shrimp are pink and mussels have opened.

• 10

  Season with sea salt and black pepper, then garnish with fresh parsley and a lemon wedge.