NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp extra virgin olive oil

4 oz large shrimp

3 oz mussels

2 oz calamari rings

0.25 cup bomba rice

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

0.25 cup tomato puree

1 pinch saffron threads

0.75 cup seafood stock

0.25 cup frozen peas

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 wedge lemon

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a paella pan or a 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 and smoked paprika, cooking for 1 minute to release the oils, then add the dry rice and stir to lightly toast the grains.

• 4

  Add the tomato puree and saffron threads, stirring to combine with the rice mixture.

• 5

  Pour in the seafood stock and bring to a gentle simmer; spread the rice into an even layer and do not stir again to allow the 'socarrat' (crispy bottom) to develop.

• 6

  After the rice has simmered for about 10 minutes and some liquid has absorbed, nestle the shrimp, mussels, calamari rings, and peas into the rice.

• 7

  Cover the pan with a tight-fitting lid or foil and cook for an additional 8-10 minutes, or until the rice is tender, the shrimp are pink, and the mussels have opened.

• 8

  Remove from heat, season with sea salt and black pepper, and let rest for 5 minutes before garnishing with fresh parsley and a lemon wedge.