Paella Soup

Paella Soup


1. Rinse, stem, seed and chop bell peppers.

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. Add rice, water (as specified on package) and seasoning packets.

4. Bring to a boil, cover reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes, stirring occasionally.

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. Stir in shrimp, cover and return to a boil.

7. Reduce heat and simmer until shrimp is opaque in center of thickest part (cut to test) about 5 minutes.

8. With a slotted spoon, transfer shrimp to a small bowl.

9. Return broth to a boil over high heat.

10. Stir peas into rice mixture and cook until they're hot, about 2 minutes.

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.

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Nutrition

Ingredients