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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.

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Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  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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Make

  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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (67)
Gluten-free (2)
Paleo (6)
Vegetarian (17)

28 reviews

Used big shrimp and scallops. Wonderful and easy.

By: Mark
Posted: Sep 17, 2020
Diet: Original
0 Helpful

Delicious! But definitely a soup, not a stew. Made with smoked sausage not muscles.

By: Michael
Posted: Jul 11, 2018
Diet: Original
0 Helpful

Easy, nice different flavor.

By: Shawn
Posted: Oct 17, 2017
Diet: Vegetarian
0 Helpful

Made with chorizo instead of mussels. Super yummy and easy to make. Toddlers loved it.

By: Susan
Posted: Oct 17, 2017
Diet: Original
0 Helpful

next time, i would throw in some veggie sausage at the end.

By: Monica
Posted: Oct 14, 2017
Diet: Vegetarian
0 Helpful

Substituted firm white fish for mussels, loved the spices and flavor

By: Mike
Posted: Oct 14, 2017
Diet: Original
0 Helpful