NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Bomba rice

4 oz Shrimp

6 oz Mussels

0.5 oz Spanish chorizo

0.25 cup Tomato puree

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Saffron threads

1 cup Seafood broth

0.25 tbsp Extra virgin olive oil

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the minced garlic, smoked paprika, and tomato puree, stirring constantly for 2 minutes to develop the base flavors.

• 5

  Pour in the Bomba rice and stir to ensure every grain is well-coated with the aromatic oils and tomato mixture.

• 6

  Crumble the saffron threads into the seafood broth and pour the liquid into the pan, adding sea salt and black pepper.

• 7

  Bring the liquid to a gentle simmer, then reduce the heat to low and cook undisturbed for 15 minutes.

• 8

  Carefully nestle the shrimp and mussels into the rice, then cover the pan with a lid or foil for 5 to 7 minutes.

• 9

  Remove from heat once the shrimp are pink and opaque and the mussels have opened completely.

• 10

  Garnish with freshly chopped parsley and serve with a lemon wedge to brighten the flavors.