NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp extra virgin olive oil

0.5 oz chorizo sausage

4 oz large shrimp

4 oz mussels

0.13 cup bomba rice

0.25 cup onion

0.25 cup red bell pepper

1 clove garlic

0.25 cup tomato puree

0.75 cup seafood stock

0.13 tsp saffron threads

0.25 tsp smoked paprika

0.25 cup frozen peas

0.25 tsp sea salt

0.25 tsp black pepper

1 wedge lemon

PREPARATION

• 1

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

• 2

  Add the diced chorizo and sauté until the oils are released and the sausage is slightly crispy.

• 3

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

• 4

  Add the minced garlic, smoked paprika, and bomba rice, stirring for 1 minute to toast the grains.

• 5

  Pour in the seafood stock, tomato puree, and saffron threads, then season with sea salt and black pepper.

• 6

  Bring the mixture to a gentle simmer, then reduce the heat to low and cook undisturbed for 10 minutes.

• 7

  Arrange the shrimp and mussels on top of the rice, pressing them down slightly into the liquid.

• 8

  Cover the pan and cook for another 8-10 minutes until the seafood is cooked through and the rice has absorbed the liquid.

• 9

  Increase the heat to medium for the final 60 seconds to develop the socarrat crust on the bottom of the pan.

• 10

  Scatter the frozen peas over the top to warm through and serve immediately with a fresh lemon wedge.