Paella soup Recipe

Name: Paella soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Ingredients: 125 mL (1/2 cup) each: chopped sweet red and green peppers; 250 mL (1 cup) chopped green beans; 125 g (1/4 lb.) chorizo; 125 g (1/4 lb.) calrose rice; 1 onion; 15 mL (1 tbsp.) olive oil; To taste, salt; 250 g (1/2 lb.) chicken breasts, cubed; 5 mL (1 tsp.) paprika; 750 mL (3 cups) sodium-reduced chicken bouillon; To taste, pepper; 1 tin (213 mL) tomato sauce; A pinch of saffron (optional)

Ingredients

125 mL (1/2 cup) each: chopped sweet red and green peppers
250 mL (1 cup) chopped green beans
125 g (1/4 lb.) chorizo
125 g (1/4 lb.) calrose rice
1 onion
15 mL (1 tbsp.) olive oil
To taste, salt
250 g (1/2 lb.) chicken breasts, cubed
5 mL (1 tsp.) paprika
750 mL (3 cups) sodium-reduced chicken bouillon
To taste, pepper
1 tin (213 mL) tomato sauce
A pinch of saffron (optional)

PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 4 portions

Instructions

Season chicken cubes with salt, and sear in a non-stick skillet over medium-high heat on all sides until golden.
Reserve.
In the same skillet, heat oil over medium heat.
Add onion and rice.
Cook, stirring, for 5 minutes, or until translucent.
Add chorizo, green beans, sweet pepper, paprika and half of chicken bouillon.
Season with pepper to taste.
Return chicken cubes to skillet and bring mixture to a boil.
Reduce heat to low and simmer for 30 minutes, or until rice is cooked.
In the meantime, pour remaining bouillon and tomato sauce into a small saucepan.
Add saffron and warm over low heat.
Divide paella preparation among four large soup bowls and add bouillon to make soup.
Savour.