Hen and Chick[pea] Paella Soup

Name: Hen and Chick[pea] Paella Soup Recipe
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 8
Ingredients: 1 1/2 cups roasted red peppers (about 3 1/2); 3 cloves garlic; 2 tsp olive oil; 1 Spanish onion diced; 1.5 oz chorizo; 1 tsp smoked paprika; 1 tsp sweet paprika; 1 1/4 cups arborio rice; 1/2 cup white wine; 6 cups hot chicken stock divided; 1 tsp saffron threads crushed; 2 cups water; 1/4 cup precooked crumbled bacon; 1 bay leaf; 1 1/2 cups cooked chickpeas; 10 oz cooked diced chicken; 1 cup frozen peas

Minutes to Prepare: 40
Minutes to Cook: 120

Number of Servings: 8

Ingredients

1 1/2 cups roasted red peppers (about 3 1/2)3 cloves garlic2 tsp olive oil1 Spanish onion, diced1.5 oz chorizo1 tsp smoked paprika1 tsp sweet paprika1 1/4 cups arborio rice1/2 cup white wine6 cups hot chicken stock, divided1 tsp saffron threads, crushed 2 cups water1/4 cup precooked, crumbled bacon1 bay leaf1 1/2 cups cooked chickpeas10 oz cooked, diced chicken 1 cup frozen peas

Directions

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.
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.
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. Cook 20 minutes longer.

Number of Servings: 8

Recipe submitted by SparkPeople user JO_JO_BA.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving