NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

3 oz Mussels

0.5 oz Spanish chorizo

0.25 cup Bomba rice

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Red bell pepper

0.75 cup Seafood stock

1 pinch Saffron threads

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Add the diced Spanish chorizo and sauté for 2 minutes until the smoky oils are released and the edges begin to crisp.

• 3

  Stir in the diced yellow onion, red bell pepper, and minced garlic, cooking for 3-4 minutes until the vegetables are softened and fragrant.

• 4

  Add the Bomba rice and smoked paprika to the pan, stirring for 1 minute to toast the grains and coat them thoroughly in the flavorful oils.

• 5

  Pour in the seafood stock and add the saffron threads, sea salt, and black pepper, stirring once to distribute.

• 6

  Bring the liquid to a boil, then reduce the heat to a low simmer. Allow the rice to cook undisturbed for about 12 minutes so a golden crust (socarrat) can form on the bottom.

• 7

  Nestle the shrimp and scrubbed mussels into the rice. Cover the pan with a lid or foil and cook for an additional 5-7 minutes, or until the shrimp are pink and the mussels have opened.

• 8

  Remove from heat and let the paella rest, covered, for 5 minutes to allow the flavors to meld.

• 9

  Garnish with chopped fresh parsley and serve immediately with a fresh lemon wedge for squeezing.