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