NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

4 oz mussels

2 oz squid rings

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

0.25 cup tomato puree

0.75 cup seafood stock

0.13 tsp saffron threads

0.25 tsp smoked paprika

0.13 tsp sea salt

0.13 tsp black pepper

2 tbsp green peas

1 tbsp fresh parsley

1 wedge lemon

PREPARATION

• 1

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

• 2

  Sauté the onion and red bell pepper until softened, about 5 minutes.

• 3

  Stir in the minced garlic, smoked paprika, and tomato puree, cooking for 2 minutes until fragrant.

• 4

  Add the Bomba rice and stir to coat each grain in the tomato mixture.

• 5

  Pour in the seafood stock and add the saffron threads, sea salt, and black pepper.

• 6

  Bring to a boil, then reduce heat to a simmer and cook undisturbed for 10 minutes.

• 7

  Nestle the shrimp, mussels, and squid rings into the rice.

• 8

  Scatter the green peas over the top and continue to simmer for 8-10 minutes until the seafood is cooked and liquid is absorbed.

• 9

  Increase heat to medium-high for 1 minute to create a crispy rice bottom known as the socarrat.

• 10

  Remove from heat, cover with a towel for 5 minutes, then garnish with parsley and lemon before serving.