Paella Soup Recipes

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JUST-ADD-WATER SHRIMP PAELLA SOUP



Just-Add-Water Shrimp Paella Soup image

Inspired by the popular Spanish rice dish, this easy-to-make soup will make you the envy of your office or dorm-and use up some of the leftover rice in your fridge.

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 10

1/2 cup cooked white rice
2 tablespoons frozen corn
2 tablespoons frozen peas
3 to 5 pieces cooked shrimp, depending on size
1 ounce dried chorizo, sliced thinly and cut into bite-size pieces
2 tablespoons chopped roasted red pepper
1 teaspoon tomato paste
1/2 teaspoon chicken base (see Cook's Note)
1/4 teaspoon smoked paprika
Kosher salt

Steps:

  • Put the rice, corn, peas, shrimp, chorizo, red pepper, tomato paste, chicken base, paprika and heaping 1/4 teaspoon salt in the container. Secure the lid, and refrigerate until using, up to overnight.
  • When ready to eat, add boiling water to cover (about 1 cup). Stir gently, cover and let sit until the vegetables and shrimp are warmed through, 3 to 4 minutes.

PAELLA SOUP



Paella Soup image

Make and share this Paella Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/3 cup chopped celery
1/4 cup long-grain white rice
1/4 teaspoon saffron thread, crushed
1/2 cup dry white wine
4 cups chicken stock
1 teaspoon kosher salt, plus more if needed
1/2 cup heavy cream
1 lb large raw shrimp, shelled and deveined
3 ounces spanish chorizo, cut into thin rounds (or diced)
1 cup fresh peas or 1 cup frozen peas, thawed
1/2 cup diced cooked chicken, preferably white meat
2 teaspoons chopped fresh chives

Steps:

  • Heat oil in a large saucepan over medium heat.
  • When hot, add onion, carrot, and celery; saute until softened, 3-4 minutes.
  • Add in rice, saffron, wine, and stock; bring to a simmer.
  • Season with 1 teaspoon salt; bring mixture to a simmer, then decrease heat.
  • Cover and cook at a simmer until vegetables and rice are soft, about 20 minutes.
  • Remove from heat and let cool for 10 minutes.
  • Puree the soup in batches in a food processor, blender, or food mill and return soup to the pot (or use an immersion blender to puree the soup in the pot).
  • Stir in the cream.
  • Set soup over low heat and when mixture comes to a simmer, add shrimp, chorizo, peas, and chicken.
  • Cook until shrimp have turned pink and curled, about 3 minutes.
  • Do not overcook the shrimp; taste soup and season with salt as needed.
  • To serve: ladle soup into 4 bowls and garnish with a sprinkle of chives.

Nutrition Facts : Calories 614.9, Fat 32.2, SaturatedFat 12.4, Cholesterol 252.3, Sodium 1255.7, Carbohydrate 31.6, Fiber 3.1, Sugar 8.7, Protein 42.6

THE ULTIMATE PAELLA



The Ultimate Paella image

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 20

Chicken:
1 tablespoon sweet or smoked paprika
2 teaspoons oregano
1 (3 pound) frying chicken, cut into 10 pieces
Paella:
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Steps:

  • Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
  • Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
  • In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
  • Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

THE ULTIMATE PAELLA



The Ultimate Paella image

Try to get as much shellfish as you can to make it even more authentic. Chicken stock is great for the flavor. Add it gradually, as you would a risotto. You may need more or less depending on the rice, so just keep adding and use your judgement.

Provided by Jamie Oliver

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

1 medium organic chicken, jointed
'00' flour or plain flour, for dusting chicken
Salt and freshly ground black pepper
Extra-virgin olive oil
1 chorizo sausage, sliced at an angle, 1/4-inch-thick
6 slices pancetta, rind removed
1 onion, finely diced
4 cloves garlic, finely chopped
2 to 3 large pinches saffron, infused in a little of the hot stock
3 1/2 pints (2 liters) chicken stock
1 heaped teaspoon smoked paprika
1 pound 1-ounce (500 grams) paella rice
1 small bunch flat-leaf parsley
1 handful fresh peas
1 pound 1-ounce (500 grams) mussels
8 to10 large prawns, shells and veins removed
2 small squid, trimmed, gutted and cut open, then scored lightly in a criss-cross fashion and cut in to small pieces
1 lemon

Steps:

  • Preheat the oven to 275 degrees F (190 degrees C/gas 5.) Remove the end bits of bone from the chicken legs, then cut them in half. Cut the chicken breasts in half. Coat all the chicken pieces with flour and salt and pepper. Put some oil in a hot large flat pan and brown the chicken legs and thighs, skin side down, turning them to brown them all over. Transfer them to a small roasting tray and continue to cook in the preheated oven for 30 minutes
  • Add the chicken fillets to the pan and let them brown, then add the chorizo slices. Lay the slices of pancetta over the top. Once crisp, turn the heat down, add the onion and garlic to the pan, and allow to soften. Pour the infused saffron and some of the stock into the pan, and add the smoked paprika and rice, stirring continuously.
  • Finely chop the parsley stalks and add to the pan. When the rice is almost cooked, add the peas, mussels, prawns and squid, adding more stock if necessary. Cover the pan with foil. When the chicken is cooked, add it to the pan, then add a large handful of chopped parsley leaves. Check the seasoning. Cut the lemon into wedges, place around the edge of the pan, and serve.

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