NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

4 oz 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

0.13 tsp saffron threads

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup frozen peas

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.

• 3

  Stir in the minced garlic and smoked paprika, cooking for 30 seconds until fragrant.

• 4

  Add the tomato puree and cook for 2 minutes, allowing the flavors to concentrate.

• 5

  Pour in the dry bomba rice and stir to coat every grain with the aromatic base.

• 6

  Add the seafood stock and saffron threads; bring to a gentle simmer and do not stir the rice again.

• 7

  Nestle the shrimp and cleaned mussels into the rice and cook for 8 to 10 minutes until the liquid is mostly absorbed.

• 8

  Scatter the frozen peas over the top and continue cooking for 2 minutes until the mussels have opened and the shrimp are opaque.

• 9

  Remove from heat, cover with a clean towel, and let rest for 5 minutes to allow the bottom crust to form.

• 10

  Serve immediately with a fresh lemon wedge.