NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp extra virgin olive oil

1 oz Spanish chorizo

4 oz large shrimp

4 whole mussels

0.13 cup Bomba rice

1 cup low-sodium chicken broth

0.25 cup yellow onion

0.25 cup red bell pepper

0.25 cup crushed tomatoes

0.25 cup frozen peas

1 pinch saffron threads

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 wedge lemon

PREPARATION

• 1

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

• 2

  Add the sliced chorizo and cook for 2-3 minutes until the oils are released and the edges are slightly crisp; remove and set aside.

• 3

  In the same pan, sauté the diced yellow onion and red bell pepper for 4 minutes until softened and fragrant.

• 4

  Stir in the Bomba rice, smoked paprika, sea salt, and black pepper, toasting the grains for 1 minute to absorb the flavors.

• 5

  Pour in the low-sodium chicken broth, crushed tomatoes, and saffron threads, stirring once to distribute the ingredients evenly.

• 6

  Bring to a boil, then reduce heat to low and simmer uncovered for 12-15 minutes without stirring to allow the rice to absorb the liquid.

• 7

  Gently press the shrimp and scrubbed mussels into the rice, scatter the frozen peas on top, and return the chorizo to the pan.

• 8

  Cover and cook for another 5-7 minutes until the shrimp are pink, the mussels have opened, and the rice is tender.

• 9

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