NUTRITION

SERVINGS

INGREDIENTS

5 oz Large shrimp

0.75 oz Chicken chorizo sausage

0.15 cup Bomba rice

1 cup Seafood stock

0.25 tsp Saffron threads

0.5 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

2 clove Garlic

0.5 cup Frozen peas

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

  In a small bowl, steep the saffron threads in 2 tablespoons of warm seafood stock for 10 minutes to release their golden color.

• 2

  Heat the olive oil in a wide paella pan or heavy skillet over medium heat, then add the sliced chicken chorizo and brown for 3-4 minutes.

• 3

  Add the diced onion and red bell pepper to the pan, sautéing for 5 minutes until the vegetables are softened and fragrant.

• 4

  Stir in the minced garlic and smoked paprika, cooking for just 1 minute to toast the spices without burning the garlic.

• 5

  Add the Bomba rice to the skillet, stirring constantly for 2 minutes to ensure every grain is well-coated in the flavorful oils.

• 6

  Pour in the remaining seafood stock and the saffron-infused liquid, then season with sea salt and black pepper.

• 7

  Bring the liquid to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes without stirring to allow the rice to absorb the broth.

• 8

  Arrange the shrimp and frozen peas evenly over the top of the rice, then cover the pan with a tight-fitting lid or foil.

• 9

  Cook for an additional 5-7 minutes until the shrimp are pink and opaque and the rice is tender with a slight crust on the bottom.

• 10

  Remove from heat and let the paella rest covered for 5 minutes before garnishing with fresh parsley and serving with a bright lemon wedge.