Paella Soup
By: Anonymous
Published: Friday, December 4, 2009 - 1:05am

Ingredients




2 pounds x red bell peppers - (1 ½  total)
1 teaspoon olive oil
1 cup cubed (½") cooked ham or Canadian bacon (4
2 ounces pkt Spanish-style seasoned rice mix - (5 to 6  e
1 1/2 quarts fat-skimmed chicken broth
1/4 teaspoon saffron threads (optional)
1 1/2 pounds frozen deveined peeled shrimp - (21/30 ct)
1 cup frozen petite peas

Preparation

1 Rinse, stem, seed, and chop bell peppers. In a 5- to 6-quart nonstick pan over high heat, stir 1 1/2 cups chopped red peppers with the oil and ham until peppers are limp, about 5 minutes. Add rice, water (as specified on package), and seasoning packets. Bring to a boil, cover, reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes, stirring occasionally. 2 About 8 minutes before rice is done, in a 4- to 5-quart pan over high heat, bring broth and saffron to a boil. Stir in shrimp, cover, and return to a boil. Reduce heat and simmer until shrimp is opaque in center of thickest part (cut to test), about 5 minutes. With a slotted spoon, transfer shrimp to a small bowl. Return broth to a boil over high heat. 3 Stir peas into rice mixture and cook until they're hot, about 2 minutes. 4 Mound hot rice mixture equally in the center of 6 wide soup bowls, spoon shrimp around rice, sprinkle with remaining chopped red peppers, and ladle broth around rice. 5 This recipe yields 6 servings. 6 Comments: A flavored rice mix gives this company-worthy soup a head start.