NUTRITION

SERVINGS

INGREDIENTS

4 oz Raw shrimp

4 oz Fresh mussels

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

0.75 cup Seafood stock

0.25 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 wide, shallow paella pan or heavy skillet over medium heat.

• 2

  Add the diced yellow onion and red bell pepper to the pan and sauté for 5 minutes until the vegetables are softened and fragrant.

• 3

  Stir in the minced garlic, smoked paprika, and Bomba rice, coating the grains in the oil and toasting them for 2 minutes.

• 4

  Pour in the tomato puree, seafood stock, and saffron threads, then season the mixture with sea salt and black pepper.

• 5

  Bring the liquid to a gentle boil, then reduce the heat to a simmer; do not stir the rice from this point forward to allow the traditional crust to form.

• 6

  After 10 minutes of simmering, nestle the raw shrimp and scrubbed mussels into the rice.

• 7

  Continue cooking for 8 to 10 minutes until the liquid is fully absorbed, the shrimp are pink, and the mussels have opened.

• 8

  Remove the pan from the heat, garnish with chopped fresh parsley and a lemon wedge, and let the dish rest for 5 minutes before serving.