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.
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  • Level: Easy
  • Total: 10 min (includes heating time)
  • Active: 5 min
  • Yield: 1 serving
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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
  1. 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.
  2. 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.