NUTRITION

SERVINGS

INGREDIENTS

2 oz Shrimp

4 whole Mussels

1 oz Calamari

0.13 cup Bomba rice

0.25 tbsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 clove Garlic

0.25 cup Tomato puree

1 cup Seafood stock

0.13 tsp Saffron

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Frozen peas

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

  In a small bowl, crumble saffron into warm seafood stock and let it bloom for 5 minutes.

• 2

  Heat olive oil in a wide skillet over medium heat and sauté onion and red bell pepper until soft.

• 3

  Add minced garlic, smoked paprika, sea salt, and black pepper, stirring for 1 minute until fragrant.

• 4

  Stir in tomato puree and cook for 2 minutes until the mixture thickens into a rich sofrito.

• 5

  Add the rice to the skillet, stirring to coat the grains thoroughly with the tomato and oil mixture.

• 6

  Pour the saffron-infused stock over the rice and bring to a gentle simmer without stirring the rice again.

• 7

  Cook for 10 minutes, then carefully arrange shrimp, mussels, and calamari on top of the rice.

• 8

  Scatter frozen peas over the surface, cover the pan, and cook for 8 minutes until seafood is opaque and mussels open.

• 9

  Remove from heat and let rest for 5 minutes to allow the bottom layer of rice to crisp slightly.

• 10

  Garnish with fresh parsley and serve with a lemon wedge for a bright, acidic finish.