Quarter-Of-An-Hour Soup - (Sopa Al Cuarto De Hora)

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 lb	227g / 8oz	Shrimp
2 oz	56g	Cured ham - diced
1/4 cup	59ml	Shelled peas - fresh or frozen
2 cups	125g / 4.4oz	Tomatoes (small)
1 cup	62g / 2.2oz	Onion - chopped fine (small)
1/2 lb	227g / 8oz	Clams in the shell
1		Hard-boiled egg
2 tablespoons	30ml	Raw rice
1/2 teaspoon	2.5ml	Paprika
1/2 teaspoon	2.5ml	Salt
1		Black pepper
4 1/2 cups	1066ml	Boiling water

Recipe Instructions

Rinse clams in cold water and let sit in bowl of water for at least an hour to remove sand. Cook clams until they open in water to cover. Remove one shell from each, set aside, and pass the liquid through a kitchen towel or cloth in order to strain out any remaining sand. Shell the peas and the uncooked shrimp. Scald the rice by throwing it in boiling water for 3 minutes, then straining and rinsing it under cold water.

Heat olive oil in a skillet and brown the ham. Put ham aside and slowly fry the finely chopped onion in the same oil. When the onion is golden, add the tomatoes forced through a sieve. Let the tomatoes and onions fry together for 5 minutes before adding the paprika with the pan off the fire.

Immediately pour in 4 1/2 cups of boiling water. Add the peeled shrimp and peas and the scalded rice, 1/2 teaspoon salt, and a pinch of black pepper. Let the soup boil for exactly 15 minutes. (This is the quarter of an hour to which the soup owes its name.) Just before serving, add the clams, the liquid in which they cooked, the ham, and the hard-boiled egg, chopped fine. Check the seasoning and serve.

Source:
Barbara Norman

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.