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.

Recipe courtesy of Food Network Kitchen

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Total:: 10 min
Active:: 5 min

Yield:: 1 serving

Level:: Easy

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.

My Private Notes

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