Sopa de Ajo with Seafood and Chorizo
2 tbsp olive oil
1 pkg (4 oz) Campofrio Diced Chorizo
4 cups cubed day-old bread
6 cloves garlic, sliced
1/4 tsp smoked paprika
6 cups sodium-reduced chicken broth
1 lb mussels
1 lb shrimp, peeled and deveined
2 tbsp lemon juice
1/4 cup chopped fresh parsley
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
- Heat olive oil in large pot or Dutch oven set over medium heat; sauté chorizo, bread and garlic for about 5 minutes or until golden. Sprinkle with paprika; sauté for 1 minute. Add broth; bring to boil.
- Rinse mussels, trimming off any beards. Discard any mussels that do not close when tapped. Add mussels and shrimp to pot; reduce heat to simmer. Cover and cook for 8 to 10 minutes or until shrimp are opaque, mussels have opened and bread has soaked up most of the liquid. Discard any mussels that do not open. Stir in lemon juice.
- Preheat oven to 375°F. Ladle soup into 6 ovenproof crocks; crack eggs over top. Bake for 10 to 12 minutes or until egg whites are just set. Garnish with parsley.
Tip: For a simpler version of this soup, leave out the mussels.