Best 9 Paella Soup Recipes

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A tantalizing symphony of flavors awaits you in this culinary exploration of paella soup, a delightful fusion of traditional Spanish paella and comforting soup. This delectable dish, brimming with vibrant colors and bold aromas, is a culinary journey that promises to transport your taste buds to the sun-kissed shores of Spain.

Our culinary adventure begins with a classic paella soup, a harmonious blend of succulent seafood, tender chicken, and an array of vegetables, all simmering in a rich and flavorful broth infused with saffron, paprika, and a hint of garlic. For a vegetarian delight, we present a vibrant vegetable paella soup, where an orchestra of crisp vegetables, from bell peppers to zucchini, dance in a savory broth, complemented by the earthy notes of mushrooms and the subtle sweetness of peas.

For those seeking a taste of the sea, our seafood paella soup is a veritable treasure trove of oceanic delights. Shrimp, mussels, clams, and calamari bask in a saffron-infused broth, their briny essence mingling with the aromatic trinity of garlic, onions, and tomatoes. And for a touch of smokiness, our smoked sausage paella soup introduces a hearty blend of chorizo and paprika, adding a layer of complexity and depth to the traditional paella experience.

Each recipe unfolds like a culinary narrative, guiding you through the steps of creating these delectable soups. From prepping the ingredients to mastering the art of cooking paella rice, our recipes are designed to empower home cooks of all levels to recreate these Spanish masterpieces in their own kitchens.

So embark on this culinary voyage, immerse yourself in the vibrant flavors of paella soup, and discover the joy of creating dishes that are both comforting and utterly delicious. Let your taste buds embark on a journey to the heart of Spain, where every spoonful tells a story of culinary heritage and vibrant traditions.

Here are our top 9 tried and tested recipes!

EASY SEAFOOD PAELLA RECIPE



Easy Seafood Paella Recipe image

Easy saffron-infused seafood paella recipe with lobster and shrimp! No need for a special paella pan, a large sturdy skillet like cast iron will work well. Be sure to see the tips for best results. Watch the video and step-by-step tutorial above.

Provided by The Mediterranean Dish

Categories     Entree

Time 1h

Number Of Ingredients 15

4 small lobster tails (6-12 oz each)
Water
3 tbsp Extra Virgin Olive Oil (I used Private Reserve)
1 large yellow onion, chopped
2 cups Spanish rice or medium-grain rice, soaked in water for 20 minutes and then drained
4 garlic cloves, chopped
2 large pinches of Spanish saffron threads soaked in 1/2 cup water
1 tsp Sweet Spanish paprika
1 tsp cayenne pepper
1/2 tsp chile pepper flakes (I used aleppo pepper)
Salt
2 large Roma tomatoes, finely chopped
6 oz French green beans, trimmed
1 lb prawns or large shrimp or your choice, peeled and deveined
1/4 cup chopped fresh parsley

Steps:

  • In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
  • In a large deep pan or cast iron skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
  • Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
  • Serve the paella hot with your favorite white wine.

Nutrition Facts : Calories 516 calories, Sugar 4.3 g, Sodium 862.3 mg, Fat 21.6 g, SaturatedFat 1.3 g, TransFat 0.1 g, Carbohydrate 61.5 g, Fiber 2.1 g, Protein 41.1 g, Cholesterol 190.1 mg

EASY PAELLA



Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories     World Cuisine Recipes     European     Spanish

Time 1h

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Steps:

  • In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  • Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  • Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g

SPANISH-STYLE PAELLA



Spanish-Style Paella image

If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.-Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17

1/2 pound Spanish chorizo links, sliced
1/2 pound boneless skinless chicken breasts, cubed
1 tablespoon olive oil
1 garlic clove, minced
1 cup uncooked short grain rice
1 cup chopped onion
1-1/2 cups chicken broth
1 can (14-1/2 ounces) stewed tomatoes, undrained
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
10 strands saffron, crushed or 1/8 teaspoon ground saffron
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sweet red pepper strips
1/2 cup green pepper strips
1/2 cup frozen peas
Optional: Minced fresh parsley and lemon wedges

Steps:

  • In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.

Nutrition Facts : Calories 237 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 543mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

PAELLA SOUP



Paella Soup image

Make and share this Paella Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/3 cup chopped celery
1/4 cup long-grain white rice
1/4 teaspoon saffron thread, crushed
1/2 cup dry white wine
4 cups chicken stock
1 teaspoon kosher salt, plus more if needed
1/2 cup heavy cream
1 lb large raw shrimp, shelled and deveined
3 ounces spanish chorizo, cut into thin rounds (or diced)
1 cup fresh peas or 1 cup frozen peas, thawed
1/2 cup diced cooked chicken, preferably white meat
2 teaspoons chopped fresh chives

Steps:

  • Heat oil in a large saucepan over medium heat.
  • When hot, add onion, carrot, and celery; saute until softened, 3-4 minutes.
  • Add in rice, saffron, wine, and stock; bring to a simmer.
  • Season with 1 teaspoon salt; bring mixture to a simmer, then decrease heat.
  • Cover and cook at a simmer until vegetables and rice are soft, about 20 minutes.
  • Remove from heat and let cool for 10 minutes.
  • Puree the soup in batches in a food processor, blender, or food mill and return soup to the pot (or use an immersion blender to puree the soup in the pot).
  • Stir in the cream.
  • Set soup over low heat and when mixture comes to a simmer, add shrimp, chorizo, peas, and chicken.
  • Cook until shrimp have turned pink and curled, about 3 minutes.
  • Do not overcook the shrimp; taste soup and season with salt as needed.
  • To serve: ladle soup into 4 bowls and garnish with a sprinkle of chives.

Nutrition Facts : Calories 614.9, Fat 32.2, SaturatedFat 12.4, Cholesterol 252.3, Sodium 1255.7, Carbohydrate 31.6, Fiber 3.1, Sugar 8.7, Protein 42.6

PAELLA



Paella image

Provided by Alton Brown

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound tomatoes
9 cups low-sodium chicken broth
3 cups short or medium-grain rice
20 threads saffron
2 sprigs rosemary, leaves stripped from sprigs
3 teaspoons kosher salt, divided
1 teaspoon smoked sweet paprika
2 tablespoons olive oil
3 pounds bone-in, skin-on, chicken thighs and legs
3 pounds bone-in, skin-on, chicken thighs and legs
1/2 pound fresh green beans, trimmed and halved
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 cloves garlic, minced

Steps:

  • Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
  • When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.
  • Meanwhile, halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside.
  • Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm.
  • Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl.
  • Heat the olive oil in the paella pan on the prepared grill. Season the chicken on all sides with the remaining 2 teaspoons of salt. Once the olive oil shimmers, add the chicken and cook until golden brown on both sides, approximately 5 to 6 minutes per side. Move the chicken to the outer edges of the pan. Add the green beans, red bell pepper, green bell pepper and garlic to the center of the pan and cook until they begin to soften and darken in color, approximately 2 to 3 minutes. Add the tomatoes and their juice and cook until most of the liquid has dissipated and the tomatoes thicken and darken, approximately 4 to 5 minutes.
  • Add the rice mixture to the center of the pan and cook, stirring constantly for 1 minute.
  • Redistribute the chicken pieces on top of the rice. Add 4 cups of the warm chicken broth and stir to distribute the rice evenly in the pan, making sure that all rice is completely submerged in liquid. From this point forward do not stir the paella. After 8 to 9 minutes, when all of the liquid is absorbed and the rice appears dry, add an additional 4 cups of broth. Continue to cook without stirring, until the liquid is absorbed, about 8 to 9 minutes. The rice should be firm to the bite and the grains have a tiny white dot in the center. Add the remaining cup of broth as needed, until the rice is cooked through. Watch the fire to make sure it is heating evenly and adjust the pan to prevent uneven cooking.
  • Remove the pan from the heat, cover with a tea towel and rest for 15 minutes before serving.

JUST-ADD-WATER SHRIMP PAELLA SOUP



Just-Add-Water Shrimp Paella Soup image

Inspired by the popular Spanish rice dish, this easy-to-make soup will make you the envy of your office or dorm-and use up some of the leftover rice in your fridge.

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 10

1/2 cup cooked white rice
2 tablespoons frozen corn
2 tablespoons frozen peas
3 to 5 pieces cooked shrimp, depending on size
1 ounce dried chorizo, sliced thinly and cut into bite-size pieces
2 tablespoons chopped roasted red pepper
1 teaspoon tomato paste
1/2 teaspoon chicken base (see Cook's Note)
1/4 teaspoon smoked paprika
Kosher salt

Steps:

  • Put the rice, corn, peas, shrimp, chorizo, red pepper, tomato paste, chicken base, paprika and heaping 1/4 teaspoon salt in the container. Secure the lid, and refrigerate until using, up to overnight.
  • When ready to eat, add boiling water to cover (about 1 cup). Stir gently, cover and let sit until the vegetables and shrimp are warmed through, 3 to 4 minutes.

EASY PAELLA



Easy paella image

Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like

Provided by Jane Hornby

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 10

1 tbsp olive oil
1 onion, chopped
1 tsp each hot smoked paprika and dried thyme
300g paella or risotto rice
3 tbsp dry sherry or white wine (optional)
400g can chopped tomatoes with garlic
900ml chicken stock
400g frozen seafood mix
1 lemon, ½ juiced, ½ cut into wedges
handful of flat-leaf parsley, roughly chopped

Steps:

  • Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
  • Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
  • Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
  • Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

Nutrition Facts : Calories 431 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium

AUTHENTIC SEAFOOD PAELLA



Authentic Seafood Paella image

Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.

Provided by Allrecipes

Categories     World Cuisine Recipes     European     Spanish

Time 55m

Yield 2

Number Of Ingredients 19

2 tablespoons olive oil
1 onion, finely diced
½ tomato, finely diced
1 pinch salt
½ tablespoon smoked paprika
6 fresh romano or green beans
½ cup canned butter beans, drained and rinsed
½ cup white rice
6 large shrimp
6 mussels
6 clams
1 cup white wine
2 cups seafood stock
1 pinch saffron threads
1 teaspoon finely chopped fresh rosemary
1 cup fresh peas
5 baby squid, cut into rings and tentacles
1 lemon, cut into wedges
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
  • Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
  • Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

Nutrition Facts : Calories 784.1 calories, Carbohydrate 73.5 g, Cholesterol 301.1 mg, Fat 20.1 g, Fiber 8.9 g, Protein 53 g, SaturatedFat 3.3 g, Sodium 979.8 mg, Sugar 5.3 g

EASIEST EVER PAELLA



Easiest ever paella image

Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavour

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 8

1 tbsp olive oil
1 leek or onion, sliced
110g pack chorizo sausage, chopped
1 tsp turmeric
300g long grain rice
1l hot fish or chicken stock
200g frozen pea
400g frozen seafood mix, defrosted

Steps:

  • Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
  • Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

Nutrition Facts : Calories 518 calories, Fat 12 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.29 milligram of sodium

Tips:

  • Use high-quality ingredients: Fresh seafood, flavorful vegetables, and a good quality stock will make all the difference in the taste of your paella soup.
  • Don't overcrowd the pot: If you add too much seafood and vegetables, the soup will be too thick and the flavors won't have a chance to shine.
  • Cook the seafood and vegetables separately: This will help to prevent them from overcooking and becoming tough.
  • Use a good quality olive oil: Extra virgin olive oil is the best choice for paella soup, as it has a rich flavor and aroma.
  • Season the soup to taste: Add salt, pepper, and paprika to taste, and adjust the seasonings as needed.

Conclusion:

Paella soup is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new soup to try, give paella soup a try. You won't be disappointed!

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