Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
21 Ingredients
Number of servings
4
- 12 green prawns
- 2teaspoons celery salt
- 1 cup thickened cream
- 40grams butter
- 40grams butter
- 1/2teaspoons ground white pepper
- 300grams thick white boneless fish fillets, cut into 3cm pieces
- 8 celery stalks, sliced
- 1 brown onion, chopped
- 1/4 cup continental parsley
- 8 cup salt-reduced vegetable stock
- 450grams brushed potatoes, chopped
- 2teaspoons smoked paprika
- 500grams mussels, rinsed
- 250grams microwavable white rice, microwaved to packet instructions
- chargrilled sourdough bread (to serve)
- 330grams roasted whole peppers, roughly chopped
- 400grams tomato passata
- 2tablespoons olive oil
- 2 garlic cloves, minced
- 1 lemon, cut into wedges
Description
Turn paella into a rich soup brimming with fresh seafood, rice, tomato and roasted peppers. Make this paella soup recipe for a flavour-packed meal.
Method
Step 1 of 4
Heat oil and butter in a large saucepan over medium heat. Add onion, celery, potato and garlic and cook, stirring, for 5 minutes. Add paprika and cook, stirring, for 1 minute or until fragrant.
Step 2 of 4
Add stock, passata and roasted peppers and bring to the boil. Reduce heat to low and simmer for 25 minutes or until celery softens.
Step 3 of 4
Remove saucepan from heat. Using a stick blender, blend until smooth, then stir through cream. Return to medium heat. Bring to a simmer, then add rice and seafood. Cover and cook for 5 minutes or until seafood is cooked. Add celery salt and ground white pepper, then stir to combine.
Step 4 of 4
Ladle soup into bowls, scatter over parsley, then serve with bread and lemon.
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