NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp extra virgin olive oil

0.5 oz Spanish chorizo

5 oz raw shrimp

3 oz fresh mussels

0.25 cup Bomba rice

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

0.25 cup crushed tomatoes

0.75 cup seafood stock

1 pinch saffron threads

0.25 tsp smoked paprika

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh parsley

1 wedge lemon

PREPARATION

• 1

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

• 2

  Add the diced chorizo and sauté until the fat renders and the edges are slightly crisp.

• 3

  Stir in the onion and red bell pepper, cooking until the vegetables are softened and translucent.

• 4

  Add the garlic, smoked paprika, and rice, stirring to coat the grains in the flavorful oil for one minute.

• 5

  Pour in the crushed tomatoes, seafood stock, and saffron threads, then stir once to distribute the ingredients.

• 6

  Bring to a gentle simmer and cook undisturbed for 10-12 minutes until most of the liquid has been absorbed.

• 7

  Arrange the shrimp and mussels on top of the rice, pressing them down slightly into the surface.

• 8

  Cover the pan with a lid or foil and cook for an additional 5-7 minutes until the shrimp are pink and the mussels have opened.

• 9

  Remove from heat, garnish with fresh parsley, and serve with a bright lemon wedge.