How to make it

  • In a food processor or blender, puree roasted red peppers and garlic, set aside.
  • Heat oil in a large pot over medium heat.
  • Add onion and chorizo and cook, stirring often, until onions are beginning to brown - about 8 minutes.
  • Stir in both paprikas and rice, coating everything with the paprika mix.
  • Pour in the wine and stir vigorously to deglaze, then add 4 of the cups of hot stock and the red pepper puree and stir well. See Photo
  • Combine the remaining two cups of chicken stock and the saffron in a small container, then add to above with the water, bacon and bay leaf. See Photo
  • Bring to a boil, then reduce heat and simmer (partially covered) for 1 1/2 hours. Remove bay leaf.
  • Stir in chickpeas, chicken and peas See Photo. Cook 20 minutes longer.
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Reviews & Comments 7

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  • otterpond 3 years ago
    Sounds Scrumptious and it is soup season. I must roast a chicken so I have the good leftovers for soup like this.
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  • caramia 4 years ago
    Jo_Jo great recope I love soups and this one looks absolutely delicious can wait to try it.
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  • debbie919 4 years ago
    This really has caught my attention...I think I've looked at it 3 times now! I adore soup, and this one sounds so different; not to mention delicious. Definitely saved, and many thanks!
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  • elgourmand 4 years ago
    Great soup. I just smoked up a duck today so I'll give this a try with the leftovers. Grazie. RJ
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  • otterpond 4 years ago
    I know I would love this. I'll be roasting a chicken soon. Recipes from recipes are my happy moments. Thanks :)
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  • sitbynellie 4 years ago
    What a wonderful recipe! My mouth is watering already.
    I know it's not usual for paella, but I might sub brown basmati rice to make it more diabetic friendly.
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  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 319.5
    Total Fat: 9.0 g
    Cholesterol: 39.7 mg
    Sodium: 1,336.0 mg
    Total Carbs: 19.7 g
    Dietary Fiber: 3.1 g
    Protein: 13.8 g
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