Chorizo & chickpea soup
Sizzling Chorizo & chickpea soup
Spanish seafood rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 onionfinely chopped
- 1 red and 1 yellow pepperdeseeded and sliced
- 2 garlic clovessliced
- 250g paella rice
- 850ml hot vegetable stock(we used Kallo very low salt stock)
- pinch saffron
- 400g seafood mix(we used a bag of frozen mixed seafood, defrosted before use)
- juice ½ small lemon
- small handful flat-leaf parsleyroughly chopped
Nutrition: per serving
- kcal369
- fat7g
- saturates1g
- carbs58g
- sugars6g
- fibre7g
- protein23g
- salt1.05glow
Method
step 1
Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
step 2
Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
step 3
Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.
