Name: Seafood Paella with Saffron and Chorizo
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Ingredients: 2 cups Short-grain rice (Bomba or Arborio); 0.5 lbs Shrimp, peeled and deveined; 1 lbs Mussels, scrubbed and de-bearded; 0.5 lbs Calamari rings; 4 oz Chorizo sausage, sliced; 1 whole Onion, finely chopped; 3 cloves Garlic, minced; 1 whole Red bell pepper, diced; 0.5 cup Canned crushed tomatoes; 5 cups Fish or chicken broth; 1 pinch Saffron threads; 1 tsp Smoked paprika; 0.5 cup Green peas (frozen); 3 tbsp Olive oil; 0.25 cup Fresh parsley, chopped, for garnish; 1 whole Lemon wedges, for serving; 0 to taste Salt and pepper

DinnerComfort FoodHigh-Protein

Ingredients (17)

Ingredient	Qty	Cal	P	C	F
Short-grain rice (Bomba or Arborio)	2 cups	241	5g	51g	2g
Shrimp, peeled and deveined	0.5 lbs	32	8g	0g	0g
Mussels, scrubbed and de-bearded	1 lbs	33	5g	1g	1g
Calamari rings	0.5 lbs	35	6g	1g	1g
Chorizo sausage, sliced	4 oz	31	2g	0g	2g
Onion, finely chopped	1 whole	7	0g	2g	0g
Garlic, minced	3 cloves	2	0g	1g	0g
Red bell pepper, diced	1 whole	5	0g	1g	0g
Canned crushed tomatoes	0.5 cup	7	0g	1g	0g
Fish or chicken broth	5 cups	12	1g	1g	0g
Saffron threads	1 pinch	0	0g	0g	0g
Smoked paprika	1 tsp	1	0g	0g	0g
Green peas (frozen)	0.5 cup	10	1g	2g	0g
Olive oil	3 tbsp	62	0g	0g	7g
Fresh parsley, chopped, for garnish	0.25 cup	1	0g	0g	0g
Lemon wedges, for serving	1 whole	1	0g	0g	0g
Salt and pepper	0 to taste	0	0g	0g	0g

Ingredients (17)

Ingredient	Qty	Cal	P	C	F
Short-grain rice (Bomba or Arborio)	2 cups	241	5g	51g	2g
Shrimp, peeled and deveined	0.5 lbs	32	8g	0g	0g
Mussels, scrubbed and de-bearded	1 lbs	33	5g	1g	1g
Calamari rings	0.5 lbs	35	6g	1g	1g
Chorizo sausage, sliced	4 oz	31	2g	0g	2g
Onion, finely chopped	1 whole	7	0g	2g	0g
Garlic, minced	3 cloves	2	0g	1g	0g
Red bell pepper, diced	1 whole	5	0g	1g	0g
Canned crushed tomatoes	0.5 cup	7	0g	1g	0g
Fish or chicken broth	5 cups	12	1g	1g	0g
Saffron threads	1 pinch	0	0g	0g	0g
Smoked paprika	1 tsp	1	0g	0g	0g
Green peas (frozen)	0.5 cup	10	1g	2g	0g
Olive oil	3 tbsp	62	0g	0g	7g
Fresh parsley, chopped, for garnish	0.25 cup	1	0g	0g	0g
Lemon wedges, for serving	1 whole	1	0g	0g	0g
Salt and pepper	0 to taste	0	0g	0g	0g

Directions

Step 1
Infuse saffron: Crumble saffron threads into 1/4 cup of warm broth and let steep for at least 10 minutes.
Step 2
Heat olive oil in a large paella pan or wide shallow pan over medium heat. Sauté chorizo until crisp. Remove chorizo and set aside, leaving fat in the pan.
Step 3
Add onion and bell pepper to the pan; sauté until softened, about 5-7 minutes. Stir in minced garlic and smoked paprika; cook for 1 minute.
Step 4
Add rice to the pan and stir to coat. Cook for 2-3 minutes until translucent. Stir in crushed tomatoes and cook for another 2 minutes.
Step 5
Pour in the remaining broth and saffron-infused liquid. Bring to a simmer, then spread rice evenly. Do not stir the rice after this point.
Step 6
Cook uncovered for 15-20 minutes, or until rice has absorbed most of the liquid. Gently nestle shrimp, mussels, and calamari into the rice. Add frozen peas.
Step 7
Continue cooking for 5-10 minutes, or until seafood is cooked through and mussels have opened. Replace chorizo back into the pan. Cover with foil and let rest for 5 minutes.
Step 8
Garnish with fresh parsley and lemon wedges. Serve directly from the pan.