NUTRITION

SERVINGS

INGREDIENTS

4 oz raw shrimp

4 oz mussels

0.13 cup bomba rice

0.25 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup red bell pepper

2 cloves garlic

0.25 cup tomato puree

0.75 cup seafood broth

0.13 tsp saffron threads

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.5 whole lemon

PREPARATION

• 1

  In a small bowl, crush the saffron threads into the warm seafood broth and set aside to infuse.

• 2

  Heat the olive oil in a wide, shallow pan over medium heat and sauté the onion and bell pepper until softened.

• 3

  Stir in the minced garlic, smoked paprika, and tomato puree, cooking for 2 minutes until the mixture darkens slightly.

• 4

  Add the Bomba rice to the pan, stirring for 1 minute to toast the grains and coat them in the aromatic base.

• 5

  Pour in the saffron-infused broth, season with salt and pepper, and bring to a gentle simmer without stirring to allow a crust to form.

• 6

  Arrange the shrimp and mussels on top of the rice, cover the pan, and cook for 8-10 minutes until the seafood is opaque and shells have opened.

• 7

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