NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp extra virgin olive oil

0.13 cup bomba rice

4 oz large shrimp

3 oz mussels

3 oz squid rings

0.25 cup onion

0.25 cup red bell pepper

2 cloves garlic

0.25 cup tomato puree

1 cup seafood stock

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

  In a small bowl, crush the saffron threads into the seafood stock and let it sit for 10 minutes to infuse.

• 2

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

• 3

  Add the diced onion and red bell pepper to the pan, sautéing until the vegetables are soft and translucent.

• 4

  Stir in the minced garlic, smoked paprika, and tomato puree, cooking for 2 minutes until the mixture is thick and fragrant.

• 5

  Add the bomba rice to the pan and stir for 1 minute to ensure each grain is well-coated with the tomato and oil base.

• 6

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

• 7

  Reduce the heat to low and arrange the shrimp, mussels, and squid rings evenly over the rice.

• 8

  Simmer undisturbed for 15-18 minutes until the liquid is fully absorbed, the rice is tender, and the mussels have opened.

• 9

  Remove from heat and let the paella rest for 5 minutes before garnishing with fresh parsley and serving with a lemon wedge.