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Paella Soup
with zucchini / shrimp / mussels

Active: 30 min Total: 30 min
Paella is a popular Spanish rice dish made with fresh seafood, but it can be time-consuming to make. This recipe has all those great flavors and fresh seafood (but without the rice) for a paleo-friendly soup version.
Smarts: Mussels are quick-cooking shellfish, but feel free to skip them if you're looking to simplify.


Paella Soup:
  • Shrimp, peeled and deveined - 3/4 lb
  • Salt - 1 tsp
  • Paprika, smoked - 1 tsp
  • Oregano, dried - 1 tsp
  • Dried saffron (opt) - 1/4 tsp
  • Red pepper flakes - 1/4 tsp
  • Garlic - 3 cloves , chopped
  • Bell peppers, red - 1 , chopped
  • Onions, medium - 1 , chopped
  • Carrots - 8 oz , chopped
  • Summer squash, yellow - 12 oz , diced
  • Mussels, cleaned and debearded - 1 lb
  • Oil, olive - 2 Tbsp
  • Chorizo - 8 oz
  • Stock, any type - 3 cups
  • Wine, white - 1 cup (any dry variety; sub stock)
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Bay leaves - 2
  • Cilantro - 2 Tbsp , chopped
  • Lemon juice - 3 tsp


  1. Shrimp - Defrost, rinse, and pat dry.
  2. Make paella spice mix - Combine salt, paprika, oregano, saffron and red pepper flakes. (Can be done up to 5 days ahead)
  3. Garlic / Bell peppers / Onions / Carrots / Squash - Prep as directed. Store garlic in one container. Combine bell peppers, onions and carrots in another container. Store squash in a third container. (Can be done up to 5 days ahead)
  4. Mussels - Clean and debeard mussels (this is usually done by your fishmonger, but in the rare case that yours did not come debearded, here’s a demo from The Kitchn). Scrub and soak in a bowl of water. (Can be done 1 day ahead)

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  1. Heat a Dutch oven or stockpot over medium heat. Add oil and then bell peppers, onions and carrots. Saute until tender, 4 to 5 minutes. Add chorizo and saute until chorizo breaks into pieces and starts to brown, 5 to 6 minutes.
  2. Add squash, garlic and spice mix and saute for 1 minute more.
  3. Pour stock, wine and tomatoes (including liquid) over vegetables. Add bay leaves and bring to a simmer. Simmer for 5 minutes to let the flavors come together.
  4. Add mussels to soup and cover. Cook, covered until mussels have opened up, 5 to 6 minutes. (If any mussels don’t open, simply discard them.)
  5. Add shrimp to the soup. Put the lid back on and continue cooking until shrimp are opaque, 2 to 3 minutes more.
  6. While soup finishes, chop cilantro.
  7. Turn off the heat under the soup and stir in lemon juice. Taste and season with some salt and pepper and some more lemon juice if you’d like.
  8. Divide paella soup between bowls. Top with cilantro and enjoy.



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