NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp extra virgin olive oil

0.75 oz Spanish chorizo

4 oz large shrimp

4 oz fresh mussels

0.25 cup Bomba rice

0.25 cup yellow onion

1 clove garlic

0.25 cup red bell pepper

0.5 cup low-sodium seafood broth

0.13 tsp saffron threads

0.25 tsp smoked paprika

0.25 cup frozen peas

0.25 tsp sea salt

0.13 tsp black pepper

1 slice lemon

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a paella pan or wide heavy-bottomed skillet over medium heat.

• 2

  Add the diced chorizo and sauté for 2-3 minutes until the smoky oils are released and the edges are crisp.

• 3

  Add the shrimp to the pan and sear for 1 minute per side until just pink, then remove the shrimp and chorizo and set them aside.

• 4

  In the same pan, sauté the onion, garlic, and red bell pepper until the vegetables are softened and fragrant.

• 5

  Stir in the Bomba rice and smoked paprika, stirring for 1 minute to toast the grains and coat them in the oils.

• 6

  Crumble the saffron threads into the seafood broth and pour the mixture into the pan; season with sea salt and black pepper.

• 7

  Bring to a gentle simmer and cook undisturbed for 10-12 minutes until the liquid is mostly absorbed and the rice is nearly tender.

• 8

  Nestle the seared shrimp, chorizo, cleaned mussels, and frozen peas into the rice.

• 9

  Cover the pan with a lid or foil and cook for an additional 5 minutes until the mussels have opened and the shrimp are fully opaque.

• 10

  Remove from heat and let the paella rest for 2 minutes before garnishing with fresh parsley and a lemon slice.