Paella-Style Soup

Ingredients

• 1 Shallot
• 2 Garlic cloves
• 4 tbsp olive oil
• 125 g paella rice
• 1 can saffron threads (0.1 g)
• 1.6 l poultry broth
• 150 g peas (fresh or frozen)
• 200 g mussels
• 150 g shrimp (peeled and deveined)
• 2 chicken breast fillets (about 140 g each)
• 2 tbsp Sour cream
• Salt
• pepper (ground)
• a pinch chili powder

Instructions

1. 1.

   Peel and finely dice the shallot and garlic, then sauté in 2 tbsp oil until translucent. Add the rice and stir until coated and slightly toasted. Pour in about 1 l of broth and simmer gently for ~20 minutes, stirring occasionally. In the last 5 minutes add the peas.

2. 2.

   Wash and drain the mussels and shrimp. Pat the chicken dry, cut into bite-sized pieces, and lightly brown in the remaining oil. Add the mussels and shrimp, pour in the rest of the broth, cover, and simmer for 3-4 minutes until the shells open; discard any that remain closed.

3. 3.

   Combine the seafood and chicken with the rice soup, fold in sour cream, adding more broth if needed to reach desired consistency. Season with salt, pepper, and chili powder before serving.