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 4 cup 60ml olive oil
• 1 onion finely chopped
• 2 garlic cloves chopped
• 1 fresh chorizo skinned chopped
• 1 carrot chopped
• 1 tsp grated orange zest
• 2l fish stock or massel chicken style liquid stock
• 400g can chopped tomatoes
• 1 3 cup 75g calasparra see note or arborio rice
• 200g skinless salmon fillet pin boned cut into 2cm cubes
• 2 small squid tubes cleaned cut into rings
• 12 green prawns peeled tails intact deveined
• 2 tbsp chopped flat leaf parsley
• chopped hard boiled egg to garnish

The Instruction of sopa de arroz y pescado rice seafood soup

• 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
• 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
proteinContent: n a
cholesterolContent: 42 grams protein
sodiumContent: 234 milligrams cholesterol

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