NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

3 oz Mussels

2 oz Cod fillet

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

2 tbsp Tomato puree

0.75 cup Seafood stock

0.13 tsp Saffron threads

0.25 cup Frozen peas

0.25 tsp Sea salt

0.25 tsp Smoked paprika

1 wedge Lemon

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the tomato puree and cook for 2 minutes, stirring constantly to create a concentrated base.

• 5

  Add the Bomba rice to the pan and stir for 1 minute to lightly toast the grains and coat them in the aromatics.

• 6

  Pour in the seafood stock and add the saffron threads, stirring once to distribute.

• 7

  Bring the liquid to a gentle simmer, then nestle the cod pieces, shrimp, and mussels into the rice.

• 8

  Reduce heat to low, cover the pan, and cook for 15-18 minutes without stirring until the rice is tender and the liquid is fully absorbed.

• 9

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

• 10

  Remove from heat, season with sea salt, and let the paella rest for 5 minutes before serving with a fresh lemon wedge.