NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

8 whole Mussels

2 oz Calamari rings

0.25 cup Bomba rice

0.5 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 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

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Add the diced onion and red bell pepper, sautéing for 4-5 minutes until the vegetables are softened and fragrant.

• 3

  Stir in the minced garlic, smoked paprika, sea salt, and black pepper, cooking for 1 minute to release the oils.

• 4

  Add the tomato puree and dry Bomba rice to the pan, stirring for 2 minutes to lightly toast the rice and coat it in the aromatics.

• 5

  Pour in the seafood broth and sprinkle the saffron threads over the top; bring the mixture to a gentle boil.

• 6

  Reduce the heat to a simmer and arrange the shrimp, mussels, and calamari rings evenly across the surface of the rice.

• 7

  Cook undisturbed for 15-18 minutes, or until the rice is tender and the liquid has been fully absorbed.

• 8

  Remove from heat, cover with a clean kitchen towel for 5 minutes, then garnish with fresh parsley and a lemon wedge before serving.