Paella Soup CategoriesMain Dishes · Recipes · Soup

Paella Soup

In anticipation of (hopefully) cooler weather, we decided to start the Fall season off with a Paella Soup recipe.


2 tbsp of olive oil

1 cup of chopped onion

1/2 cup of chopped carrot

1/3 cup of chopped celery

1/4 cup of raw long grain white rice

1/4 tsp of saffron threads, crushed

1/2 cup dry white wine

4 cups of chicken stock

1 lb of large uncooked shrimp, shelled and deveined

3 oz of Spanish chorizo sausage, diced into small cubes

1 cup of frozen peas, thawed

2 tsp of fresh chives, chopped

Salt and pepper

Dash of cayenne

Freshly grated Spanish cheese of your choice – optional


Season shrimp with salt, pepper and a dash of cayene pepper. Set aside.

Heat oil in a large sauce pan and sautee onions, carrots, and celery until soft for about 4 minutes. Add uncooked rice, saffron, wine and stock and bring to a simmer. Season with 1 tsp of salt. Bring mixture to a simmer then reduce heat and cook covered for about 20 to 30 minutes. The rice and the vegetables need to be soft and completely cooked through. Puree the soup in a blender or an emersion blender. Once soup is completely pureed add peas.

Heat oil a medium skillet and cook shrimp on each side until pink. To serve soup, ladle soup into separate bowls arrange 3 to 4 shrimps on top and garnish with chives, remaining peas (if you have any), dash of cayenne and grated spanish cheese.


Written and photographed by Tracy Chow

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