NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

2 cloves garlic

0.25 cup bomba rice

0.5 tsp smoked paprika

0.13 tsp saffron threads

1 cup seafood stock

0.25 cup crushed tomatoes

4 oz shrimp

4 oz mussels

2 oz squid rings

2 tbsp green peas

0.25 tsp sea salt

0.25 tsp black pepper

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 add the minced garlic and squid rings, cooking for 2 minutes.

• 3

  Stir in the bomba rice and smoked paprika, toasting the grains for 1 minute until they are well-coated and fragrant.

• 4

  Pour in the seafood stock and crushed tomatoes, then crumble in the saffron threads and season with sea salt and black pepper.

• 5

  Bring the liquid to a gentle simmer and cook undisturbed for 10 minutes to allow the rice to absorb the broth.

• 6

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

• 7

  Cover the pan and cook for an additional 5 to 8 minutes until the shrimp are opaque and the mussels have fully opened.

• 8

  Scatter the green peas over the top, remove from heat, and let rest for 5 minutes before serving with a fresh lemon wedge.