Sopa de arroz y pescado (Rice & seafood soup)

Sopa de arroz y pescado (Rice & seafood soup)


Enjoy the bold flavours of Spanish fare in this homestyle dish.

The ingredient of Sopa de arroz y pescado (Rice & seafood soup)

  1. 1/4 cup (60ml) olive oil
  2. 1 onion, finely chopped
  3. 2 garlic cloves, chopped
  4. 1 fresh chorizo, skinned, chopped
  5. 1 carrot, chopped
  6. 1 teaspoon grated orange zest
  7. 2L fish stock or Massel chicken style liquid stock
  8. 400g can chopped tomatoes
  9. 1/3 cup (75g) calasparra (see note) or arborio rice
  10. 200g skinless salmon fillet, pin-boned, cut into 2cm cubes
  11. 2 small squid tubes, cleaned, cut into rings
  12. 12 green prawns, peeled (tails intact), deveined
  13. 2 tablespoons chopped flat-leaf parsley
  14. Chopped hard-boiled egg, to garnish

The instruction how to make Sopa de arroz y pescado (Rice & seafood soup)

  1. Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion, garlic, chorizo, carrot and zest. Cook for 10 minutes, stirring occasionally, until vegetables soften and chorizo starts to crisp. Add stock, tomato and rice, bring to the boil, then reduce heat to low and simmer for 15 minutes until the rice is al dente.
  2. Meanwhile, heat remaining 1 tablespoon oil in a large frypan over high heat. Season the seafood, then cook, in batches if necessary, for 1 minute until just opaque. Stir the seafood into the soup and simmer for a further minute until heated through. Ladle into bowls, then scatter with parsley and egg, if desired.

Nutritions of Sopa de arroz y pescado (Rice & seafood soup)

fatContent: 535.36 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 25 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 42 grams protein
sodiumContent: 234 milligrams cholesterol

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