NUTRITION

SERVINGS

INGREDIENTS

2 oz Shrimp

2.5 whole Mussels

1.5 oz Cod fillet

0.25 oz Chorizo

0.13 cup Bomba rice

0.25 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

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

• 2

  Add the sliced chorizo and sauté for 2 minutes until the oils are rendered.

• 3

  Add the diced onion and red bell pepper, cooking until softened and slightly caramelized.

• 4

  Stir in the minced garlic, smoked paprika, and saffron threads, followed by the tomato puree.

• 5

  Add the Bomba rice to the pan, stirring for 1 minute to ensure every grain is coated in the aromatic base.

• 6

  Pour in the seafood stock and season with sea salt and black pepper.

• 7

  Bring the liquid to a boil, then reduce to a steady simmer.

• 8

  Arrange the shrimp, mussels, and cubed cod fillet on top of the rice in an even layer.

• 9

  Cook undisturbed for 15 to 18 minutes until the liquid is absorbed and the rice is tender.

• 10

  During the last 2 minutes of cooking, scatter the frozen peas over the top.

• 11

  Increase the heat slightly for the final minute to develop the socarrat, or crispy rice crust, on the bottom.

• 12

  Remove from heat and garnish with fresh parsley and a lemon wedge before serving.