Sopa de arroz y pescado (Rice & seafood soup)

Posted by adm On October - 30 - 2011

How to cook Sopa de arroz y pescado (Rice & seafood soup)


  • 1/4 cup (60ml) olive oil
  • 1 onion, finely shredded
  • 2 garlic cloves, shredded
  • 1 fresh chorizo, skinned, sliced
  • 1 carrot, shredded
  • 1 tsp grated orange nip
  • 2L fish or chicken strain
  • 400g can chopped tomatoes
  • 1/3 cup (75g) calasparra (see line) or arborio rice
  • 200g skinless salmon stopping, pin-deboned, dig 2cm cubes
  • 2 small squid tubes, cleaned, cut into rings
  • 12 green prawns, raw (tails integral), deveined
  • 2 tbs chopped flat-leaf parsley
  • Chopped hard-boiled egg, to trim

How to:

  • Warmth 2 tbs oil in a large saucepan over medium rut. Add onion, ail, chorizo, carrot and nip. Cook for 10 transactions, stirring occasionally, until vegetables soften and chorizo starts to crinkle. Add strain, tomato and rice, bring to the seethe, then reduce heat to low and simmer for 15 minutes until the rice is al dente.

  • Lag, heat unexpended 1 tablespoon oil in a large frypan over high hotness. Season the seafood, then fudge, in batches if requisite, for 1 minute until just opaque. Stir the seafood into the soup and simmer for a further minute until heated through. Ladle into bowls, then scatter with parsley and egg, if desired.

  • Calasparra, a Spanish short-grain rice traditionally used in paella, is from Spanish and gourmet nutrient shops.

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