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Quick Spanish Soup

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Ingredients
  Onion 1
  Tomato 1 Large
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Chopped ham 3 Tablespoon
  Bay leaf 1
  Long grain rice 4 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄2 Teaspoon
  Chicken stock 3 Cup (48 tbs)
  Shelled prawns 8
  Mussels/Clams 1⁄2 Can (5 oz) (1 Small)
  Chopped parsley 3 Tablespoon
  Hard cooked egg 1 , chopped
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Rice
Interest: 
Quick
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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