NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

4 whole Mussels

0.5 oz Chorizo

0.25 cup Bomba rice

0.5 cup Seafood broth

0.25 cup Tomato puree

0.25 cup Red bell pepper

0.25 cup Onion

1 clove Garlic

1 tsp Olive oil

0.13 tsp Saffron threads

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Add the sliced chorizo and cook for 2 minutes until the fat renders, then remove the chorizo and set aside.

• 3

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

• 4

  Stir in the Bomba rice and smoked paprika, coating the grains in the oil and toasting them for 1 minute.

• 5

  Pour in the seafood broth, tomato puree, and saffron threads, stirring once to distribute the ingredients evenly.

• 6

  Bring to a boil, then reduce heat to low and simmer undisturbed for 10 minutes.

• 7

  Arrange the shrimp, mussels, and cooked chorizo on top of the rice, pressing them down slightly.

• 8

  Cover and cook for another 8-10 minutes until the rice is tender, the liquid is absorbed, and the mussels have opened.

• 9

  Remove from heat and let rest for 5 minutes before garnishing with fresh parsley and a lemon wedge.