NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

1 oz Turkey chorizo

4 whole Mussels

0.13 cup Bomba rice

0.25 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Red bell pepper

0.25 cup Tomato puree

0.75 cup Low-sodium chicken broth

0.13 tsp Saffron threads

0.25 tsp Smoked paprika

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat the olive oil in a wide skillet or paella pan over medium heat and sauté the diced turkey chorizo until browned.

• 2

  Add the finely chopped onion, minced garlic, and diced red bell pepper to the pan, cooking until the vegetables are softened and fragrant.

• 3

  Stir in the smoked paprika and Bomba rice, ensuring every grain is well-coated with the oil and spices.

• 4

  Pour in the tomato puree and the chicken broth mixed with saffron threads, then season with sea salt and black pepper.

• 5

  Bring the mixture to a boil, then reduce heat to low and simmer undisturbed for 12 to 15 minutes until the liquid is mostly absorbed.

• 6

  Nestle the shrimp and cleaned mussels into the rice, cover the pan, and cook for another 5 minutes until the shrimp are pink and mussels have opened.

• 7

  Increase the heat to medium-high for 1 minute to develop the toasted rice crust known as the socarrat at the bottom of the pan.

• 8

  Remove from heat, discard any mussels that did not open, and garnish with fresh chopped parsley before serving.