NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

4 oz Cod fillet

0.25 oz Spanish chorizo

0.13 cup Bomba rice

0.25 tbsp Extra virgin olive oil

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Tomato puree

1 cup Seafood stock

0.13 tsp Saffron threads

0.25 tsp Smoked paprika

0.13 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 wide, shallow skillet or paella pan over medium heat.

• 2

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

• 3

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

• 4

  Add the minced garlic, smoked paprika, sea salt, and black pepper, stirring for 30 seconds until fragrant.

• 5

  Pour in the tomato puree and the dry Bomba rice, stirring to ensure every grain is coated in the oil and spices.

• 6

  Add the saffron threads to the seafood stock and pour the liquid into the pan; bring to a gentle simmer.

• 7

  Reduce the heat to low and cook undisturbed for 10-12 minutes to allow the rice to absorb the liquid.

• 8

  Nestle the shrimp and cubed cod fillet into the rice, then cover the pan with a lid or foil.

• 9

  Cook for an additional 5-7 minutes until the shrimp is pink and the fish is opaque and flaky.

• 10

  Remove from heat and let rest for 2 minutes before garnishing with fresh parsley and serving with a lemon wedge.