NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

0.75 oz Spanish chorizo

4 whole Mussels

0.25 cup Bomba rice

0.5 tsp Extra virgin olive oil

0.5 cup Red bell pepper

0.25 cup Yellow onion

2 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

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

  Heat the olive oil in a paella pan or wide skillet over medium heat and sauté the sliced chorizo until it begins to brown and release its oils.

• 2

  Add the diced onion and red bell pepper to the pan, cooking until the vegetables are softened and the onion is translucent.

• 3

  Stir in the minced garlic, smoked paprika, sea salt, and black pepper, followed by the tomato puree, cooking for 2 minutes to create a concentrated flavor base.

• 4

  Add the Bomba rice to the pan and stir for 1 minute to ensure each grain is well-coated in the oil and spices.

• 5

  Pour in the seafood stock and add the saffron threads; bring the mixture to a boil, then reduce the heat to a steady simmer.

• 6

  Allow the rice to cook undisturbed for about 10-12 minutes so the liquid is mostly absorbed.

• 7

  Gently press the shrimp and scrubbed mussels into the rice, then cover the pan and cook for another 5-8 minutes until the shrimp are opaque and the mussels have opened.

• 8

  Increase the heat to medium-high for the final 60 seconds to develop the 'socarrat' crust on the bottom of the rice.

• 9

  Remove from heat, garnish with freshly chopped parsley, and serve immediately with a lemon wedge.