Paella Soup

• 2 pounds red bell peppers 1 1/2 total
• 1 teaspoon olive oil
• 1 cup cooked ham cubed, 1/2", or Canadian bacon, 4
• 2 ounces rice mix pkt Spanish-style seasoned, 5 to 6 e
• 1 1/2 quarts fat skimmed chicken broth
• 1/4 teaspoon saffron threads optional
• 1 1/2 pounds peeled shrimp frozen deveined, 21/30 ct
• 1 cup petite peas frozen

1. Rinse, stem, seed, and chop bell peppers. In a 5- to 6-quart nonstick pan over high heat, stir 1 1/2 cups chopped red peppers with the oil and ham until peppers are limp, about 5 minutes. Add rice, water (as specified on package), and seasoning packets. Bring to a boil, cover, reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes, stirring occasionally.
2. About 8 minutes before rice is done, in a 4- to 5-quart pan over high heat, bring broth and saffron to a boil. Stir in shrimp, cover, and return to a boil. Reduce heat and simmer until shrimp is opaque in center of thickest part (cut to test), about 5 minutes. With a slotted spoon, transfer shrimp to a small bowl. Return broth to a boil over high heat.
3. Stir peas into rice mixture and cook until they're hot, about 2 minutes.
4. Mound hot rice mixture equally in the center of 6 wide soup bowls, spoon shrimp around rice, sprinkle with remaining chopped red peppers, and ladle broth around rice.

red bell peppers, olive oil, bacon, rice, chicken broth, petite peas

Taken from www.yummly.com/recipe/Paella-Soup-1666598 (may not work)