Paella Soup

Paella Soup

adapted from Weight Watchers Ultimate Chicken Cookbook©

Paella is a dish of saffron-flavored rice cooked with meats, seafood, and/or vegetables. It originates from the rice-growing areas on Spain’s Mediterranean coast; it is especially associated with the Valencia region. Paella takes its name from the paellera, the pan in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the pan.

This soup gives you all of the flavors of paella without all of the carbs from the rice.

Makes 3-4 servings

Cooking spray

1 tsp. olive oil

1/2 large onion, chopped

1/2 red, yellow or orange bell pepper, chopped

2 small garlic cloves, minced

3 cups homemade vegetable stock + 1 Tbsp. Better Than Bouillon Roasted Chicken Base or homemade chicken stock or reduced sodium chicken broth

1 cup strained tomatoes or petite diced tomatoes

1/4 cup long grain white rice

6 oz. boneless, skinless chicken breast, cut into 1/2-inch pieces

6 oz. shrimp, but in half lengthwise if extra large or larger

1/2 cup frozen peas

1/2 tsp. dried oregano

1/4 tsp. saffron threads, lightly crushed

1/8 tsp. freshly ground black pepper

1 oz. cured chorizo, cut into very thin slices

2 Tbsp. chopped parsley

1. Coat a soup pot with cooking spray. Heat the oil in the pot.
2. Add the onion, bell pepper and garlic; cook, stirring occasionally until the vegetables have softened, about 8 minutes.
3. Add the broth, bouillon, tomatoes and rice; stir to coming; cook partially covered until the rice is tender, about 20 minutes.
4. Add the chicken, peas, oregano, saffrom and black pepper; bring to a boil; cook 2 minutes.
5. Add the shrimp and chorizo; cook an additional 2 minutes or until the shrimp and chicken are cooked through.
6. Serve garnished with parsley.

Enjoy!