NUTRITION

SERVINGS

INGREDIENTS

1 tsp Extra virgin olive oil

6 oz Shrimp

4 oz Mussels

0.25 cup Bomba rice

0.75 cup Seafood stock

0.25 cup Diced tomatoes

0.25 cup Red bell pepper

2 tbsp Yellow onion

1 clove Garlic

2 tbsp Frozen peas

0.13 tsp Saffron threads

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 wedge Lemon

PREPARATION

• 1

  In a small bowl, crush the saffron threads into the seafood stock and let it steep while you prepare the other ingredients.

• 2

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

• 3

  Add the diced onion and red bell pepper, sautéing for 3-4 minutes until the vegetables are softened and fragrant.

• 4

  Stir in the minced garlic, smoked paprika, and diced tomatoes, cooking for another 2 minutes to create a thick base called a sofrito.

• 5

  Add the dry Bomba rice to the pan, stirring constantly for 1 minute to toast the grains and coat them in the sofrito.

• 6

  Pour in the saffron-infused seafood stock and season with sea salt and black pepper; bring to a gentle simmer.

• 7

  Reduce heat to low and cook undisturbed for 10-12 minutes, allowing the rice to absorb most of the liquid.

• 8

  Arrange the shrimp and mussels on top of the rice, pressing them down slightly into the liquid.

• 9

  Cover the pan and cook for another 5-7 minutes until the shrimp are pink and the mussels have opened.

• 10

  Scatter the frozen peas over the top during the last 2 minutes of cooking.

• 11

  Remove from heat, let rest for 5 minutes, and serve with a fresh lemon wedge to brighten the flavors.