NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

3 oz chicken breast

0.5 oz Spanish chorizo

0.25 cup onion

0.25 cup red bell pepper

1 clove garlic

0.25 cup tomato

0.25 cup Bomba rice

0.75 cup chicken broth

0.13 tsp saffron threads

0.5 tsp smoked paprika

0.25 tsp sea salt

0.13 tsp black pepper

4 oz shrimp

2 tbsp frozen peas

1 wedge lemon

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Add the diced chicken breast and sliced Spanish chorizo, sautéing until the chicken is golden and the chorizo has released its savory oils.

• 3

  Stir in the diced onion and red bell pepper, cooking until the vegetables are softened and slightly caramelized.

• 4

  Add the minced garlic and grated tomato, stirring for one minute until the mixture is fragrant and slightly thickened.

• 5

  Sprinkle in the Bomba rice and smoked paprika, stirring to coat the grains thoroughly in the flavorful oil.

• 6

  Pour in the chicken broth and add the saffron threads, sea salt, and black pepper; stir once to distribute and then do not stir again.

• 7

  Simmer on medium-low for about 12-15 minutes until the liquid is mostly absorbed and the rice is tender.

• 8

  Arrange the shrimp and frozen peas on top of the rice, covering the pan for 3-5 minutes until the shrimp are pink and opaque.

• 9

  Remove from heat and let the pan rest for 5 minutes to allow the flavors to meld and the bottom layer of rice to crisp.

• 10

  Garnish with fresh parsley and serve with a lemon wedge for a bright, citrusy finish.