Recipe for paella soup
From Sunday Soup: A Year's Worth of Mouthwatering, Easy-to-Make Recipes, you selected this paella soup and my group of "guinea pigs" -- the friends who taste the recipes I share on my food blogs -- thank you from the bottom of the soup bowls they practically licked clean. Look at the stunning golden color. That's not Photoshop; it's the saffron in the creamy broth. I followed the original recipe, for the most part, but made two small changes. I substituted beef hot links from the supermarket for chorizo (any hot smoked sausage will do), and I cooked the chicken and sausage in the broth for three minutes before adding the shrimp, so the shrimp would not overcook. I did make the base ahead of time and stored it in the refrigerator until half an hour before I was ready to serve. Worked like a charm.
Here's the original recipe, with my changes noted in parentheses. Serves 4-6.
2 Tbsp olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/3 cup chopped celery
1/4 cup long-grain white rice
1/4 tsp saffron threads, crushed
1/2 cup dry white wine
4 cups chicken stock (homemade, or low-sodium store-bought)
1 tsp kosher salt, plus more if needed
1/2 cup heavy or whipping cream
1 lb large uncooked shrimp, shelled and deveined (I used 26-30 size)
3 oz Spanish chorizo sausage, cut into thin rounds or diced (I used beef Hot Links)
1 cup fresh or frozen peas (thawed)
1/2 cup diced cooked chicken, preferably white meat (I used rotisserie chicken)
2 tsp chopped fresh chives
Heat oil in a large, heavy saucepan set over medium heat. When hot, add onion, carrot and celery, and saute until softened, for 3-4 minutes.
Add rice, saffron, wine and stock, and bring to a simmer. Season with 1 teaspoon salt. Bring mixture to a simmer, then reduce heat. Cover and cook at a simmer until vegetables and rice are soft, for 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 your immersion blender to puree directly in the soup pot.) Stir in the cream. (Soup can be prepared to this point 1 day ahead; cool, cover and refrigerate.)
Set soup over low heat and, when mixture comes to a simmer, add shrimp, chorizo, peas, and, if desired, chicken. Cook until shrimp have turned pink and curled, for about three minutes. (I added the chorizo, peas and chicken, cooked for 3 minutes, then added the shrimp and cooked for an additional 3 minutes.) Do not overcook or shrimp will become tough. Taste soup and season with salt, as needed.
To serve, ladle soup into bowls and garnish with a sprinkle of chives.