NUTRITION

SERVINGS

INGREDIENTS

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

2 cloves Garlic

0.25 cup Tomato puree

0.25 cup Bomba rice

0.5 cup Seafood stock

0.13 tsp Saffron threads

0.25 tsp Smoked paprika

4 oz Shrimp

3 oz Mussels

2 oz Squid rings

0.25 cup Frozen peas

1 tbsp Fresh parsley

1 wedge Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Sauté the diced yellow onion and red bell pepper until they are softened and slightly caramelized.

• 3

  Stir in the minced garlic, smoked paprika, and tomato puree, cooking for 2 minutes until the mixture deepens in color.

• 4

  Add the Bomba rice to the pan and stir for 1 minute to toast the grains and coat them in the aromatic base.

• 5

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

• 6

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

• 7

  Nestle the shrimp, mussels, and squid rings into the rice across the pan.

• 8

  Cover the pan and cook for another 8 to 10 minutes until the seafood is opaque and the rice has absorbed the liquid.

• 9

  Scatter the frozen peas over the top during the final 2 minutes of cooking to warm them through.

• 10

  Garnish the paella with freshly chopped parsley and serve with a lemon wedge for a bright, acidic finish.