Best Paella Soup Recipes

COUSCOUS PAELLA SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add bell pepper, onion, chorizo (or pepperoni), and garlic and cook, stirring, until the vegetables are beginning to soften, about 2 minutes. Add chicken, broth, peas, saffron (if using), salt, and pepper and bring to a boil. Reduce heat to maintain a simmer and cook until the vegetables are tender, 8 to 10 minutes.
• Meanwhile, bring water to a boil in a small saucepan. Stir in couscous, cover, and remove from the heat. Let stand for 5 minutes.
• To serve, mound about 1/2 cup couscous in each of 4 wide, shallow bowls. Ladle the soup around the couscous and sprinkle with cilantro, if using. Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat, 1 fat Carbohydrate Servings: 1 1/2 Nutrition Bonus: Vitamin C (47% daily value), Vitamin A (19% dv).

COUSCOUS PAELLA SOUP

Steps:

• Add the chicken, chicken broth, peas, saffron, salt and pepper. Let it boil, then reduce the temperature and cook the couscous in a separate saucepan while the soup simmers. That's all there is to it. The soup is served by putting a mount of couscous down and ladling the soup around it. This should really be titled, 'What I Did Different Next Time,' because I didn't want to waste the rest of the soup. Since it was served separately than the couscous (which the chickens loved, by the way), I decided to add a bit more authentic paellaness to what was there and served it up. For spicing, I upped the smoked paprika to about a half teaspoon. I also added garlic powder, salt and pepper. I threw in a can of kidney beans, another of diced tomatoes and two cups of uncooked rice. Once the liquid had been absorbed by the rice and the beans were tender, we sat down to eat. It was much, much better. All three of us ate our meal (Dudette did do her negotiating for less as per usual) and enjoyed it. Heat oil in a large saucepan over medium heat. Add bell pepper, onion, chorizo (or pepperoni) and garlic and cook, stirring, until the vegetables are beginning to soften, about 2 minutes. Add chicken, broth, peas, saffron (if using), salt and pepper and bring to a boil. Reduce heat to maintain a simmer and cook until the vegetables are tender, 8-10 minutes. Meanwhile, bring water to a boil in a small saucepan. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes. To serve, mound about 1/2 cup couscous in each of 4 wide, shallow bowls. Ladle the soup around the couscous and sprinkle with cilantro, if using.

JUST-ADD-WATER SHRIMP PAELLA SOUP

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

Steps:

• Heat olive oil in a saucepan over medium-high heat. Saute celery, onion, carrots, and red pepper until soft, about 10 minutes. Add ham; cook and stir for 2 minutes. Add chicken broth and saffron. Bring to a boil; reduce to a simmer. Add peas.
• Meanwhile, bring water to a boil in a separate pot. Add rice mixes and stir well. Bring back to a boil; reduce heat, cover, and simmer for 3 minutes. Remove from heat and let stand, covered, for 8 minutes. Add diced tomatoes and green chiles; stir.
• Add rice mixture to the soup. Remove soup from heat and let cool for 5 minutes. Add shrimp and let stand until warmed through.

PAELLA SOUP

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.