NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

0.25 oz Spanish chorizo

3 oz Mussels

0.13 cup Bomba rice

0 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 clove Garlic

0.25 cup Frozen peas

1 cup Chicken bone broth

0.13 tsp Saffron threads

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Add the sliced chorizo and cook for 2 minutes until the oils are released, then add the onion and red bell pepper, sautéing until softened.

• 3

  Stir in the minced garlic, smoked paprika, sea salt, and black pepper, cooking for 30 seconds until fragrant.

• 4

  Add the Bomba rice to the pan, stirring to coat every grain in the flavorful oils for about 1 minute.

• 5

  Crumble the saffron threads into the chicken bone broth and pour the liquid over the rice; do not stir the rice again to allow the socarrat crust to form.

• 6

  Simmer uncovered over medium-low heat for 10-12 minutes until most of the liquid is absorbed.

• 7

  Nestle the shrimp and mussels into the rice, then sprinkle the peas over the top.

• 8

  Cover the pan with a lid or foil for 5-7 minutes until the shrimp are pink and the mussels have opened.

• 9

  Increase the heat to medium for the final 60 seconds to crisp up the bottom of the rice.

• 10

  Garnish with fresh parsley and serve with a lemon wedge.