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🍲 Paella-Style Soup

705 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 2 garlic cloves
• 4 tbsp olive oil
• 125 g paella rice
• 1 can saffron threads (0.1 g)
• 1.6 l poultry broth
• 150 g peas (fresh or frozen)
• 200 g mussels
• 150 g shrimp (peeled and deveined)
• 2 chicken breast fillets (approx. 140 g each)
• 2 tbsp sour cream
• salt
• pepper (from the mill)
• 1 pinch chili powder

Instructions

1. 1. Peel the shallot and the garlic.
2. 2. Finely chop the shallot and the garlic.
3. 3. Heat 2 tablespoons of oil in a pot.
4. 4. Sauté the shallot and garlic in the oil until translucent.
5. 5. Add the rice to the pot.
6. 6. Sauté the rice until translucent as well.
7. 7. Pour in about 1 liter of broth.
8. 8. Let the soup simmer on low heat for about 20 minutes.
9. 9. Stir the soup occasionally.
10. 10. Add the peas in the last 5 minutes.
11. 11. Thoroughly clean the mussels and shrimp.
12. 12. Let the mussels and shrimp drain well.
13. 13. Rinse the chicken.
14. 14. Pat the chicken dry.
15. 15. Cut the chicken into pieces.
16. 16. Sauté the chicken in the remaining oil until lightly browned.
17. 17. Add the mussels and shrimp.
18. 18. Pour in the remaining broth.
19. 19. Close the lid of the pot.
20. 20. Steam the ingredients for 3 to 4 minutes.
21. 21. Remove the closed mussels from the pot.
22. 22. Add the seafood, chicken, and liquid to the rice soup.
23. 23. Stir in the sour cream.
24. 24. Add more broth if necessary.
25. 25. Cook briefly until the desired consistency is reached.
26. 26. Season the soup with salt, pepper, and chili.
27. 27. Serve the soup.

Nutrition per serving

• kcal: 705
• Protein: 64 g · Fett/Fat: 35 g · Carbs: 34 g