Quick Spanish Soup
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Chopped ham||3 Tablespoon|
|Long grain rice||4 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Teaspoon|
|Chicken stock||3 Cup (48 tbs)|
|Mussels/Clams||1⁄2 Can (5 oz) (1 Small)|
|Chopped parsley||3 Tablespoon|
|Hard cooked egg||1 , chopped|
Heat the oil in a pan and fry the onion and garlic for 5 minutes.
Add the chopped tomato, ham and the bay leaf.
Simmer for 5 minutes.
In another pan, place the rice, wine, saffron powder (if used), lemon juice and stock.
Bring to the boil and simmer until the rice is cooked.
Add the contents from the frying pan, the prawns and mussels or clams and simmer for a further 3 minutes.
Check the seasoning, remove the bay leaf and stir in the parsley.
Ladle the soup into bowls and serve garnished with chopped hard-cooked egg.