NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

4 oz Mussels

0.13 cup Bomba rice

0.25 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

2 cloves Garlic

0.5 cup Tomato puree

1 cup Seafood stock

0.13 tsp Saffron threads

0.5 tsp Smoked paprika

0.25 cup Green 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 large wide skillet over medium heat.

• 2

  Add the diced yellow onion and red bell pepper, sautéing until the vegetables are softened and translucent.

• 3

  Stir in the minced garlic and smoked paprika, cooking for 30 seconds until the spices are toasted and aromatic.

• 4

  Add the tomato puree and cook for 2 minutes, allowing the sauce to thicken and darken slightly.

• 5

  Stir in the Bomba rice, ensuring every grain is well-coated with the tomato and oil mixture.

• 6

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

• 7

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

• 8

  Arrange the shrimp, mussels, and green peas evenly over the top of the rice.

• 9

  Cover the pan tightly and cook for another 8 to 10 minutes until the shrimp are pink, the mussels have opened, and the rice is tender.

• 10

  Remove from heat and let rest for 5 minutes before garnishing with fresh parsley and serving with a lemon wedge.