NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Bomba rice

2 oz Chicken breast

0.5 oz Chorizo

4 oz Shrimp

3 whole Mussels

1 tsp Olive oil

0.25 cup Onion

2 cloves Garlic

0.25 cup Red bell pepper

0.25 cup Tomato puree

1 cup Chicken bone broth

0.13 tsp Saffron threads

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Frozen peas

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Sauté the diced chicken and sliced chorizo until the chicken is browned and the chorizo releases its smoky oils.

• 3

  Add the onion, bell pepper, and garlic to the pan, cooking until the vegetables are softened and fragrant.

• 4

  Stir in the tomato puree and smoked paprika, cooking for 2 minutes to deepen the base flavors.

• 5

  Add the rice, stirring for 1 minute to ensure each grain is well-coated with the aromatic oil and spices.

• 6

  Pour in the broth and saffron, seasoning with salt and pepper; bring to a boil, then reduce to a simmer without stirring.

• 7

  Arrange the shrimp and mussels on top of the rice after 10 minutes of simmering, then scatter the peas over the surface.

• 8

  Cook for 5-8 more minutes until the liquid is fully absorbed, the shrimp are pink, and the mussels have opened.

• 9

  Garnish with freshly chopped parsley and a lemon wedge before serving.