A hearty Mediterranean-style seafood and chorizo soup layered with rich tomato broth, tender rice and fresh prawns, squid and salmon. Finished with parsley and optional chopped egg, it’s warming, rustic and full of bold flavor.
Ingredients
- 60ml olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 fresh chorizo, skinned and chopped
- 1 carrot, chopped
- 1 tsp grated orange zest
- 2L fish or chicken stock
- 400g can chopped tomatoes
- 75g arborio rice
- 200g skinless salmon fillet, pin-boned and cut into 2cm cubes
- 2 small squid tubes, cleaned and sliced into rings
- 12 prawns, peeled and deveined
- 2 tbsp chopped flat-leaf parsley
- Chopped hard-boiled egg, to garnish (optional)
Method
1. Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Add the onion, garlic, chorizo, carrot and orange zest. Cook for about 10 minutes, stirring occasionally, until the vegetables soften and the chorizo begins to crisp.
2. Pour in the stock and chopped tomatoes, then add the rice. Bring to the boil, reduce the heat to low, and simmer for about 15 minutes, or until the rice is al dente.
3. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large frying pan over high heat. Season the seafood lightly, then cook it—working in batches if needed—for about 1 minute, until just opaque.
4. Stir the cooked seafood into the soup and simmer for 1 more minute to heat through. Ladle into bowls and finish with chopped parsley and hard-boiled egg if using.