Smoky Seafood And Rice Soup

2010 “Side Dish” Recipe Contest Winner

Angela Buchanan



  • 1 bag Contessa Paella

  • 1 cup chopped onion

  • 1 Tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon smoked paprika

  • 1 quart chicken stock

  • 1 undrained can of diced, fire-roasted tomatoes


  • In a 5-quart saucepan, sauté chopped onion and olive oil until soft.

  • Add a complete package of Contessa paella, garlic, smoked paprika, chicken stock and fire-roasted tomatoes.

  • Cook until heated through and served sprinkled with chopped fresh parsley.