Name: Just-Add-Water Shrimp Paella Soup
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1 serving
Ingredients: 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

Directions

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.

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.

On Tonight

Just-Add-Water Shrimp Paella Soup

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