NUTRITION

SERVINGS

INGREDIENTS

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 clove Garlic

0.25 cup Tomato puree

0.25 cup Bomba rice

0.75 cup Seafood stock

0.13 tsp Saffron threads

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.13 tsp Black pepper

4 oz Shrimp

3 oz Cod fillet

6 whole Mussels

1 tbsp Fresh parsley

0.5 whole Lemon

PREPARATION

• 1

  In a wide, shallow pan or paella pan, heat the olive oil over medium heat.

• 2

  Add the diced onion and red bell pepper, sautéing until the vegetables are softened and slightly caramelized.

• 3

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

• 4

  Add the tomato puree and Bomba rice, stirring constantly for 1-2 minutes to toast the rice grains slightly.

• 5

  Pour in the seafood stock and add the saffron threads, sea salt, and black pepper. Stir once to distribute the rice evenly, then do not stir again to allow a crust (socarrat) to form on the bottom.

• 6

  Simmer on medium-low heat for about 10 minutes until the liquid is partially absorbed.

• 7

  Nestle the shrimp, cubed cod, and mussels into the rice. Cover the pan and cook for another 8-10 minutes until the seafood is cooked through and the mussels have opened.

• 8

  Remove from heat and let the paella rest, covered, for 5 minutes.

• 9

  Garnish with freshly chopped parsley and serve with lemon wedges for squeezing over the top.