Quick Spanish Soup Recipe
Ingredients
| Onion | 1 | |
| Tomato | 1 Large | |
| Olive oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Ham | 3 Tablespoon, chopped | |
| Bay Leaf | 1 | |
| Rice grain | 4 Tablespoon | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Lemon juice | 1/2 Teaspoon | |
| Chicken stock | 3 Cup (16 tbs) | |
| 8 shelled prawns | ||
| 1 small can mussels or clams | ||
| Parsley | 3 Tablespoon, chopped | |
| 1 hard-cooked egg, chopped | ||
| Peel and chop the onion. | ||
| Peel and chop the tomato. | ||
Directions
Heat the oil in a pan and fry the onion and garlic for 5 minutes.
Add the chopped tomato, ham and the bay leaf.
Simmer for 5 minutes.
In another pan, place the rice, wine, saffron powder (if used), lemon juice and stock.
Bring to the boil and simmer until the rice is cooked.
Add the contents from the frying pan, the prawns and mussels or clams and simmer for a further 3 minutes.
Check the seasoning, remove the bay leaf and stir in the parsley.
Ladle the soup into bowls and serve garnished with chopped hard-cooked egg.
Add the chopped tomato, ham and the bay leaf.
Simmer for 5 minutes.
In another pan, place the rice, wine, saffron powder (if used), lemon juice and stock.
Bring to the boil and simmer until the rice is cooked.
Add the contents from the frying pan, the prawns and mussels or clams and simmer for a further 3 minutes.
Check the seasoning, remove the bay leaf and stir in the parsley.
Ladle the soup into bowls and serve garnished with chopped hard-cooked egg.
Chef
