NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

3 oz Mussels

0.38 oz Spanish chorizo

0.13 cup Bomba rice

0.25 tbsp Extra virgin olive oil

0.25 cup Yellow onion

2 cloves Garlic

0.25 cup Red bell pepper

1 medium Tomato

1 cup Low-sodium seafood broth

0.13 tsp Saffron threads

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 wedge Lemon

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Add the diced Spanish chorizo and sauté until the fat renders and the edges become 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, grated tomato, and smoked paprika, cooking for an additional 2 minutes to form a thick sofrito.

• 5

  Pour in the Bomba rice and stir thoroughly to ensure every grain is coated in the flavored oils.

• 6

  Add the saffron threads to the seafood broth and pour the mixture into the pan; season with sea salt and black pepper.

• 7

  Bring the liquid to a boil, then reduce the heat to a simmer, spreading the rice into an even layer.

• 8

  Arrange the shrimp and mussels on top of the rice, pressing them down slightly into the liquid.

• 9

  Cook undisturbed for 15 to 18 minutes until the rice is tender and the liquid has been fully absorbed.

• 10

  Increase the heat to medium-high for the final 2 minutes to develop the golden, crusty socarrat on the bottom of the pan.

• 11

  Remove from heat and let rest for 5 minutes before garnishing with fresh parsley and a lemon wedge.