NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

3 oz Mussels

2 oz Cod fillet

0.25 oz Spanish chorizo

0.25 cup Bomba rice

0.5 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 clove Garlic

0.25 cup Tomato puree

0.75 cup Seafood stock

0.13 tsp Saffron threads

0.25 tsp Smoked paprika

0.25 cup Frozen peas

0.25 tsp Sea salt

0.13 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

  Add the sliced chorizo and cook until the fat renders and the edges become slightly crisp.

• 3

  Stir in the onion and bell pepper, sautéing until softened and translucent.

• 4

  Add the garlic, smoked paprika, and saffron threads, stirring for 30 seconds until fragrant.

• 5

  Pour in the tomato puree and cook for 2 minutes to concentrate the flavors into a thick base.

• 6

  Stir in the rice to coat it with the oil and spices, then pour in the seafood stock.

• 7

  Season with sea salt and black pepper, bring to a simmer, then reduce heat to low.

• 8

  Cook undisturbed for 10 minutes, then nestle the shrimp, cod, and mussels into the rice.

• 9

  Scatter the peas on top, cover, and cook for another 8-10 minutes until the seafood is cooked and liquid is absorbed.

• 10

  Garnish with fresh parsley and serve with a lemon wedge to brighten the flavors.