NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

3 oz Mussels

0.25 cup Bomba rice

1 tsp Extra virgin olive oil

0.25 cup Onion

0.25 cup Red bell pepper

1 clove Garlic

0.25 cup Tomato puree

0.75 cup Seafood broth

0.13 tsp Saffron threads

0.25 tsp Smoked paprika

0.13 tsp Sea salt

0.13 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

  Sauté the diced onion and red bell pepper until softened, then stir in the minced garlic and smoked paprika.

• 3

  Add the tomato puree and cook for 2 minutes until the mixture slightly thickens.

• 4

  Stir in the Bomba rice, ensuring every grain is thoroughly coated with the tomato and spice mixture.

• 5

  Pour in the seafood broth and add the saffron threads, sea salt, and black pepper.

• 6

  Bring the liquid to a boil, then reduce the heat to low and simmer undisturbed for 10 minutes.

• 7

  Arrange the shrimp and scrubbed mussels on top of the rice, pressing them down slightly into the liquid.

• 8

  Cover the pan and cook for another 8-10 minutes until the seafood is cooked through and the liquid is fully absorbed.

• 9

  Increase the heat to medium for 1 minute without stirring to develop the crispy socarrat layer on the bottom.

• 10

  Garnish with fresh parsley and serve immediately with a fresh lemon wedge.