Hen And Chick[pea] Paella Soup
From jo_jo_ba 14 years ago
- 3 hours to make
- Serves 8
All I can say is oh my GOD did this smell awesome as it cooked! This is a super flavourful chicken broth with saffron and both smoked and sweet Spanish paprika, a whole Spanish onion, crumbled bacon, chorizo, leftover roast chicken, chickpeas, green peas, Arborio rice and a roasted red pepper and garlic paste.
Ingredients
- 1 1/2 cups roasted red peppers (about 3 1/2) shopping list
- 3 cloves garlic shopping list
- 2 tsp olive oil shopping list
- 1 spanish onion, diced shopping list
- 1.5 oz chorizo shopping list
- 1 tsp smoked paprika shopping list
- 1 tsp sweet paprika shopping list
- 1 1/4 cups arborio rice shopping list
- 1/2 cup white wine shopping list
- 6 cups hot chicken stock, divided shopping list
- 1 tsp saffron threads, crushed shopping list
- 2 cups water shopping list
- 1/4 cup precooked, crumbled bacon shopping list
- 1 bay leaf shopping list
- 1 1/2 cups cooked chickpeas shopping list
- 10 oz cooked, diced chicken shopping list
- 1 cup frozen peas shopping list
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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