NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

0.5 oz Spanish chorizo

3 oz Mussels

0.25 cup Bomba rice

0.5 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 clove Garlic

0.25 cup Tomato puree

1 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 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Add the sliced chorizo and sauté for 2-3 minutes until the fat renders and the edges are slightly crisp.

• 3

  Stir in the diced onion and red bell pepper, cooking until softened, about 5 minutes.

• 4

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

• 5

  Pour in the tomato puree and cook for 2 minutes to create a thick, concentrated sofrito base.

• 6

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

• 7

  Pour in the seafood stock and add the saffron threads; bring to a boil, then reduce to a simmer.

• 8

  Allow the rice to cook undisturbed for 10-12 minutes until most of the liquid is absorbed.

• 9

  Nestle the shrimp and scrubbed mussels into the rice, cover the pan, and cook for another 5-7 minutes until the shrimp are pink and the mussels have opened.

• 10

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

• 11

  Season with sea salt and black pepper, then garnish with fresh parsley and a lemon wedge before serving.