Prawn and Chorizo Soup with Rice

Using the prawn stock I made yesterday from Christmas leftovers, tonight's dinner was a simple matter of putting together this quick soup which is so easy that a detailed recipe isn't even necessary. Prawn and chorizo is a classic combination, and both items can be kept on standby in the freezer ready to use in a paella, in pasta or in a soup such as this.

I simply sliced up some chorizo, and fried it in some olive oil.  I then added some halved prawns, a few ladles of prawn stock, and some instant rice, and let it all simmer for a few minutes. I served the stew with chopped chives and fresh parsley, and some cracked pepper and chili flakes. 

You don't need to have home made stock to hand to make this soup. You could easily fry some chopped onion, carrot and celery in olive oil until softened, then add some chopped tomatoes, before adding the chorizo and the rest of the soup ingredients, using vegetable or fish stock from a carton.