NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

3 oz Mussels

1 oz Spanish Chorizo

3 tbsp Bomba Rice

0.5 tsp Extra Virgin Olive Oil

0.25 cup Red Bell Pepper

0.25 cup Onion

1 clove Garlic

0.25 cup Tomato Puree

0.75 cup Seafood Broth

0.13 tsp Saffron threads

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 10-inch skillet or paella pan over medium heat.

• 2

  Add the diced Spanish chorizo and cook for 2 minutes until the fat renders and the edges are slightly crisp.

• 3

  Stir in the diced onion and red bell pepper, sautéing for 4-5 minutes until the vegetables are softened and fragrant.

• 4

  Add the minced garlic, smoked paprika, and saffron threads, stirring constantly for 30 seconds to toast the spices.

• 5

  Add the Bomba rice and tomato puree to the pan, stirring for 1 minute to ensure each grain of rice is coated in the sofrito base.

• 6

  Pour in the seafood broth, sea salt, and black pepper; stir once to distribute the rice evenly and bring the liquid to a gentle boil.

• 7

  Reduce the heat to low and simmer undisturbed for 10-12 minutes, allowing the rice to absorb the liquid and develop a light crust on the bottom.

• 8

  Nestle the shrimp and mussels into the rice, cover the pan, and cook for an additional 5-7 minutes until the shrimp are opaque and the mussels have opened.

• 9

  Remove from heat, discard any unopened mussels, and garnish with fresh parsley and a lemon wedge before serving.