Just-Add-Water Shrimp Paella Soup

Inspired by the popular Spanish rice dish, this easy-to-make soup will make you the envy of your office or dorm-and use up some of the leftover[ rice from last night's Chinese takeout.]

Total Time:
10 min
5 min
5 min

1 serving

  • 1/2 cup cooked white rice
  • 2 tablespoons frozen corn
  • 2 tablespoons frozen peas
  • 3 to 5 pieces cooked shrimp, depending on size
  • 1 ounce dried chorizo, sliced thinly and cut into bite-size pieces
  • 2 tablespoons chopped roasted red pepper
  • 1 teaspoon tomato paste
  • 1/2 teaspoon chicken base (see Cook's Note)
  • 1/4 teaspoon smoked paprika
  • Kosher salt
  • Special equipment: a lidded 16-ounce heat-safe container

  • Put the rice, corn, peas, shrimp, chorizo, red pepper, tomato paste, chicken base, paprika and heaping 1/4 teaspoon salt in the container. Secure the lid, and refrigerate until using, up to overnight.

  • When ready to eat, add boiling water to cover (about 1 cup). Stir gently, cover and let sit until the vegetables and shrimp are warmed through, 3 to 4 minutes.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

Cook's Note: If the frozen ingredients haven't fully defrosted by the time you add the hot water, the soup might not heat all the way through. Be sure to use boiling-hot water. If you would like the soup even hotter, 1 minute in the microwave should do the trick.

Chicken base is a highly concentrated form of stock. You can find it in paste or powdered form next to the bouillon in your grocery store.

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