NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp extra virgin olive oil

0.25 oz Spanish chorizo

4 oz large shrimp

3 oz fresh mussels

2 oz cod fillet

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

2 tbsp tomato puree

0.13 cup bomba rice

0.75 cup low-sodium seafood broth

0.13 tsp saffron threads

0.25 tsp smoked paprika

0.25 tsp sea salt

0.13 tsp black pepper

2 tbsp frozen peas

1 tsp fresh parsley

1 wedge lemon

PREPARATION

• 1

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

• 2

  Add the diced chorizo and cook for 2 minutes until the oils are released.

• 3

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

• 4

  Add the minced garlic, smoked paprika, sea salt, and black pepper, cooking for 30 seconds until fragrant.

• 5

  Stir in the tomato puree and the bomba rice, coating the grains thoroughly in the oil and spices.

• 6

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

• 7

  Allow the rice to cook undisturbed for about 10 minutes to help develop the 'socarrat' (crispy bottom).

• 8

  Nestle the shrimp, mussels, and cubed cod into the rice; cover and cook for another 5-8 minutes until the seafood is opaque and mussels have opened.

• 9

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

• 10

  Remove from heat, garnish with fresh parsley, and serve with a lemon wedge to brighten the flavors.