Spanish Rice Soup with Scampi
Spanish rice soup with scampi is a recipe featuring fresh ingredients from the scampi category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 onions
- 2 Garlic cloves
- 3 tbsp olive oil
- 200 g paella rice
- 150 ml dry white wine
- Salt
- Pepper (freshly ground)
- 1 bay leaf
- 1 tsp Sweet paprika powder
- 1 tin saffron strands (0.1 g)
- 1 l vegetable broth
- 500 g Venus mussels
- 12 large shrimp
- 4 scampi
Instructions
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1.
Preheat the oven to 180°C (350°F) with both fan and top heating.
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2.
Peel and finely dice the onions and garlic cloves. Heat the oil in a baking dish, sauté the onions with the garlic until translucent. Stir in the rice and cook for a few minutes until the grains look slightly glassy. Deglaze with wine. Season with salt, pepper, bay leaf, and paprika powder. Let the saffron strands steep in 2 tbsp hot broth for a few minutes, then pour over the rice along with the remaining broth and bake for about 10 minutes.
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3.
Wash and clean the mussels. Rinse and pat dry the shrimp and scampi. Add them to the soup together with the mussels and let cook for another 10 minutes until finished. Remove any closed mussels, taste the soup, and serve.
