Paella Soup
Serves
4
Total Time
22mins
Calories
603
All the fragrant Spanish flavors of paella in a hearty soup. This chunky, smoky soup is filling enough for lunch or dinner.
- Onion1finely chopped
- Chorizo225 gchopped
- Garlic clove2crushed
- Chicken breast2skinned, cubed
- Red bell pepper1cored, seeded, chopped
- White rice420 gcooked
- Frozen peas40 gdefrosted
- Olive oil1 tablespoon
- Canned chopped tomatoes175 g
- Chicken stock960 ml
- Saffron threadsas needed
- Salt & pepperas needed
Ingredients
- 1. Heat olive oil in a clean large saucepan
- 2. Add onion and chorizo
- 3. Cook until softened - 2 min
- 4. Add garlic, canned chopped tomatoes, chicken stock and saffron threads to the large saucepan
- 5. Season with salt & pepper to taste
- 6. Boil until cooked through
- 7. Add chicken breast and red bell pepper
- 8. Simmer - 12 min
- 9. Add white rice and frozen peas
- 10. Cook until heated through - 3 min
- 11. Ladle content of large saucepan into medium bowl and serve
Method
Make this recipe in the Fresco Recipes App
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