NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Bomba rice

4 oz Shrimp

0.5 oz Spanish chorizo

3 whole Mussels

1 oz Squid rings

1 tsp Extra virgin olive oil

0.25 cup Onion

0.25 cup Red bell pepper

2 cloves Garlic

0.25 cup Tomato puree

0.75 cup Seafood stock

0.13 tsp Saffron threads

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Sauté the sliced chorizo until the fat renders and it becomes slightly crisp.

• 3

  Add the onion and red bell pepper to the pan, sautéing until softened and translucent.

• 4

  Stir in the minced garlic, smoked paprika, and tomato puree, cooking for 2 minutes to create a thick, aromatic sofrito.

• 5

  Add the Bomba rice to the pan, stirring for 1 minute to coat every grain in the oil and tomato mixture.

• 6

  Pour in the seafood stock and saffron threads, then season with sea salt and black pepper.

• 7

  Bring the liquid to a gentle simmer and distribute the shrimp, mussels, and squid rings evenly across the pan.

• 8

  Cook undisturbed for 15 to 18 minutes until the liquid is fully absorbed and the seafood is cooked through.

• 9

  Increase the heat to medium-high for the final 60 seconds to develop the toasted socarrat crust on the bottom.

• 10

  Garnish with fresh parsley and serve immediately with a lemon wedge.