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How To Make A Spanish Soup

How To Make A Spanish Soup

Fabricio Cano Davila shows you how to make a delicious Spanish-style soup with mussels, prawns and, of course, smoked paprika.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
5
Prep =
5m
Cook =
20m
Total =
25m

Ingredients

  • 40 small mussels, raw
  • 15 tiger prawns, raw
  • 230 ml sherry
  • 230 ml fish stock
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 stick celery, chopped
  • 30 ml olive oil
  • 2 g smoked paprika
  • flat leaf parsley
  • 230 ml milk
  • 230 ml double cream
  • 1 lemon
  • salt
  • pepper

Method

Place the sherry and fish stock in a large pan, set on a high heat and bring to a boil. Once boiling, add the prawns and mussels. The prawns will begin to change colour to a pinky-red after about 5 minutes. When this happens, remove the prawns and mussels from the pan and place seperate bowl to allow them to cool. Keep the sherry and stock mixture simmering.

Heat the oil on a high heat in a different pan. Once hot, add the onions and cook until transparent. Add the garlic, celery, salt, pepper and smoked paprika. Cook for 5 to 6 minutes, until the celery is softened. Check that the sherry and stock mixture has reduced and add to the pan. Then add the milk and cream.

While the liquid is simmering, remove the mussels from their shells. Discard any unopened mussels. Add the mussels and prawns to the soup and check the seasoning before serving. Serve in a bowl with a drizzle of olive oil on top and a slice of lemon and some bread.