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🍽️ Spanish Rice Soup with Scampi

565 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 3 tbsp olive oil
• 200 g paella rice
• 150 ml dry white wine
• salt
• pepper (from the mill)
• 1 bay leaf
• 1 tsp paprika powder (mild)
• 1 sachet saffron threads (0.1 g)
• 1 l vegetable broth
• 500 g Venus clams
• 12 large prawns
• 4 scampi

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
2. 2. Peel the onions and garlic. Cut both ingredients into very small cubes.
3. 3. Put the oil in a baking dish and heat it in the oven.
4. 4. Add the onions and garlic to the hot dish. Sauté them briefly until they are soft but not brown.
5. 5. Add the rice. Fry it for a few minutes until the grains look slightly translucent.
6. 6. Deglaze the mixture with the wine.
7. 7. Season the soup with salt, pepper, a bay leaf, and paprika powder.
8. 8. Put the saffron threads into two tablespoons of hot broth. Let them steep there for a few minutes.
9. 9. Pour the saffron broth along with the remaining broth over the rice.
10. 10. Let the soup cook in the oven for about 10 minutes.
11. 11. Wash the mussels thoroughly. Remove any dirt or beard if present.
12. 12. Rinse the prawns and scampi under cold water. Pat them dry with a kitchen towel.
13. 13. Add the mussels, prawns, and scampi to the rice soup.
14. 14. Let everything cook in the oven for another 10 minutes.
15. 15. Take the soup out of the oven. Remove the mussels that have not opened.
16. 16. Finally, adjust the seasoning of the soup. Then serve it hot.

Nutrition per serving

• kcal: 565
• Protein: 56 g · Fett/Fat: 12 g · Carbs: 50 g