NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

4 oz Mussels

2 oz Squid rings

0.25 cup Bomba rice

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

2 cloves Garlic

0.25 cup Tomato puree

1 cup Seafood broth

0.13 tsp Saffron threads

0.5 tsp Smoked paprika

0.25 cup Frozen peas

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 skillet over medium heat.

• 2

  Add the diced onion and red bell pepper, sautéing until softened and translucent, about 5 minutes.

• 3

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

• 4

  Add the Bomba rice to the pan and stir for 1 minute to ensure each grain is well-coated with the oil and aromatics.

• 5

  Pour in the seafood broth and add the saffron threads; stir once to distribute and then bring the liquid to a gentle simmer.

• 6

  Reduce the heat to low and cook undisturbed for 12-15 minutes until the rice has absorbed most of the liquid but is still slightly firm.

• 7

  Arrange the shrimp, scrubbed mussels, and squid rings on top of the rice; cover the pan with a lid or foil and cook for 5-7 minutes until the shrimp are pink and the mussels have opened.

• 8

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

• 9

  Season with sea salt and black pepper, garnish with chopped fresh parsley, and serve immediately with a fresh lemon wedge.