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    You are in: Home / Recipes / Paella Soup Recipe
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    Paella Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Recipe Junkie's Note:

    This is a recipe from a Sunset magazine from January 2000.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse, stem, seed and chop bell peppers.
    2. 2
      In a 5-6 quart nonstick pan over high heat, stir 1 and 1/2 cups chopped red peppers with the oil and ham until peppers are limp, about five minutes.
    3. 3
      Add rice, water (as specified on package) and seasoning packets.
    4. 4
      Bring to a boil, cover reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes, stirring occasionally.
    5. 5
      About 8 minutes before rice is done, in a 4 to 5 quart pan over high heat, bring broth and saffron to a boil.
    6. 6
      Stir in shrimp, cover and return to a boil.
    7. 7
      Reduce heat and simmer until shrimp is opaque in center of thickest part (cut to test) about 5 minutes.
    8. 8
      With a slotted spoon, transfer shrimp to a small bowl.
    9. 9
      Return broth to a boil over high heat.
    10. 10
      Stir peas into rice mixture and cook until they're hot, about 2 minutes.
    11. 11
      Mound hot rice mixture equally in the center of 6 wide soup bowls, spoon shrimp around rice, sprinkle with remaining chopped red peppers, and ladle broth around rice.

    Ratings & Reviews:

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    Nutritional Facts for Paella Soup

    Serving Size: 1 (323 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 116.7
     
    Calories from Fat 55
    47%
    Total Fat 6.2 g
    9%
    Saturated Fat 1.9 g
    9%
    Cholesterol 21.1 mg
    7%
    Sodium 777.5 mg
    32%
    Total Carbohydrate 3.3 g
    1%
    Dietary Fiber 0.7 g
    3%
    Sugars 2.3 g
    9%
    Protein 11.2 g
    22%

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