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.

Ingredients:

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

Directions:

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

It’s not that they’ve become bad people or http://www.topspying.com/ been possessed by demons

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