NUTRITION

SERVINGS

INGREDIENTS

6 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

1 pinch saffron threads

0.25 tsp smoked paprika

0.25 cup frozen peas

0.25 tsp sea salt

0.25 tsp black pepper

1 wedge lemon

PREPARATION

• 1

  Heat the extra virgin olive oil in a wide skillet or paella pan over medium heat.

• 2

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

• 3

  Stir in the minced garlic, smoked paprika, and saffron threads, cooking for 1 minute until fragrant.

• 4

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

• 5

  Add the dry Bomba rice to the pan, stirring to coat every grain in the aromatic base.

• 6

  Pour in the seafood stock and season with sea salt and black pepper.

• 7

  Bring the liquid to a gentle simmer, then reduce the heat to low and cook undisturbed for 12 to 15 minutes until the rice is nearly tender.

• 8

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

• 9

  Cover the pan and cook for an additional 5 to 7 minutes until the shrimp are pink and the mussels have opened.

• 10

  Scatter the frozen peas over the top during the final 2 minutes of cooking.

• 11

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