Meals and Courses

Paella Soup

cook 20 mins
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 250 g (8 oz) chorizo, chopped
  • 2 garlic cloves, crushed
  • 200 g (7 oz) can chopped tomatoes
  • 1 litre (1 3/4 pints) chicken stock
  • pinch of saffron threads
  • 2 skinless chicken breast fillets, cubed
  • 1 red pepper, cored, deseeded and chopped
  • 250 g (8 oz) ready-cooked rice
  • 50 g (2 oz) frozen peas, defrosted
  • salt and pepper
  • Heat the oil in a large, heavy-based saucepan. Add the onion and chorizo and cook for 2 minutes or until the onion has softened and the chorizo is lightly browned.
  • Stir in the garlic, then add the tomatoes, stock and saffron, and season to taste. Bring to the boil, add the chicken and red pepper and simmer for 10–12 minutes or until the chicken is cooked through.
  • Add the rice and peas and cook for 2–3 minutes until heated through. Ladle the soup into bowls and serve.
Like This? Try These
More on Food