NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

3 oz white fish

0.5 oz Spanish chorizo

3 tbsp Bomba rice

1 tsp extra virgin olive oil

0.25 cup onion

0.25 cup red bell pepper

1 clove garlic

2 tbsp tomato puree

0.75 cup seafood stock

1 pinch saffron threads

0.25 tsp smoked paprika

2 tbsp green peas

0.25 tsp sea salt

0.25 tsp black pepper

1 wedge lemon

1 tbsp fresh parsley

PREPARATION

• 1

  In a small bowl, bloom the saffron threads in 2 tablespoons of warm seafood stock and set aside.

• 2

  Heat the olive oil in a wide, shallow pan over medium heat; add the sliced chorizo and cook until the fat renders and the edges are crisp.

• 3

  Add the diced onion and red bell pepper to the pan, sautéing until softened and fragrant.

• 4

  Stir in the minced garlic, smoked paprika, and tomato puree, cooking for 1 minute to develop the flavors.

• 5

  Add the Bomba rice to the pan, stirring to coat every grain in the aromatic oil and tomato mixture.

• 6

  Pour in the remaining seafood stock, the saffron-infused liquid, sea salt, and black pepper; bring to a gentle simmer.

• 7

  Distribute the white fish and shrimp evenly over the rice, then reduce heat to low and cover.

• 8

  Cook for 12-15 minutes without stirring, allowing the rice to absorb the liquid and the seafood to steam.

• 9

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

• 10

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