NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

4 whole Mussels

0.25 cup Bomba rice

0.5 tbsp Extra virgin olive oil

0.25 cup Onion

0.25 cup Red bell pepper

1 clove Garlic

0.25 cup Tomato puree

0.75 cup Seafood broth

0.13 tsp Saffron threads

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Add the diced onion and red bell pepper, sautéing until the vegetables are softened and fragrant.

• 3

  Stir in the minced garlic, smoked paprika, and saffron threads, cooking for one minute to release the aromatics.

• 4

  Add the tomato puree and cook for another two minutes to create a thick base.

• 5

  Stir in the Bomba rice, ensuring every grain is well-coated with the tomato and spice mixture.

• 6

  Pour in the seafood broth and season with sea salt and black pepper.

• 7

  Bring the liquid to a gentle simmer and cook undisturbed for 10 minutes to allow the rice to begin absorbing the broth.

• 8

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

• 9

  Cover the pan and continue to cook for 5 to 8 minutes until the shrimp are pink and the mussels have opened.

• 10

  Remove from heat, garnish with fresh parsley, and serve with a lemon wedge for a bright finish.