NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

3 oz mussels

0.5 oz Spanish chorizo

0.25 cup Bomba rice

1 tsp extra virgin olive oil

0.25 cup onion

0.25 cup red bell pepper

1 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.

• 2

  Add the diced Spanish chorizo and sauté until the fat renders and the edges are slightly crisp.

• 3

  Stir in the diced onion and red bell pepper, cooking for 3-4 minutes until the vegetables have softened.

• 4

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

• 5

  Add the Bomba rice and tomato puree to the pan, stirring to ensure every grain of rice is coated in the oil and spices.

• 6

  Pour in the chicken bone broth and sprinkle the saffron threads, sea salt, and black pepper over the mixture.

• 7

  Bring the liquid to a boil, then immediately reduce the heat to a low simmer.

• 8

  Allow the rice to cook undisturbed for 12-15 minutes; do not stir the rice, as this prevents the formation of the traditional crusty bottom.

• 9

  Once most of the liquid has been absorbed, arrange the shrimp and scrubbed mussels on top of the rice, pressing them down gently.

• 10

  Cover the pan with a lid or foil and cook for an additional 5-8 minutes until the shrimp are pink and the mussels have opened.

• 11

  Increase the heat to medium-high for the final 60 seconds to develop the 'socarrat' or toasted rice layer on the bottom.

• 12

  Remove from heat, garnish with fresh parsley, and serve with a fresh lemon wedge.