NUTRITION

SERVINGS

INGREDIENTS

4.25 oz ground chicken chorizo

0.13 cup Bomba rice

0.5 cup red bell pepper

0.25 cup yellow onion

2 clove garlic

0.75 cup chicken bone broth

0.25 tsp extra virgin olive oil

0.25 cup frozen peas

0.5 tsp smoked paprika

0.13 tsp saffron threads

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Add the ground chicken chorizo to the pan, breaking it into small crumbles with a spatula until fully browned.

• 3

  Stir in the diced yellow onion and red bell peppers, cooking for 4-5 minutes until the vegetables are softened and slightly caramelized.

• 4

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

• 5

  Add the dry Bomba rice to the skillet and stir for 1 minute to ensure every grain is toasted and coated in the flavorful oils.

• 6

  Pour in the chicken bone broth, sea salt, and black pepper, then stir once to distribute the ingredients evenly.

• 7

  Bring the liquid to a gentle boil, then reduce the heat to low, cover the pan, and simmer for 15-18 minutes without stirring.

• 8

  Once the rice is tender and the liquid is absorbed, fold in the frozen peas and cover for 2 more minutes to let them steam.

• 9

  Garnish the paella with freshly chopped parsley and serve with a fresh squeeze of lemon juice for brightness.