Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 carrots, chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon tomato paste
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for a kick)
  • 1/4 cup (60ml) dry sherry (or dry white wine)
  • 6 cups (1.4L) seafood stock (or chicken stock)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 cup (57g) uncooked long grain rice
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) cooked crab meat, picked over for shells
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (30ml) lemon juice
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in the stockpot. Add onion, carrots, and celery and sauté until softened. Add garlic, tomato paste, smoked paprika, and cayenne pepper (if using). Cook until fragrant.
  2. Pour in sherry (or white wine) and scrape up any browned bits from the bottom of the pot.
  3. Add seafood stock, diced tomatoes, bay leaf, and thyme. Bring to a simmer, then add the uncooked rice and lower the heat. Cover and simmer until the rice is cooked.
  4. Remove the bay leaf. Use an immersion blender (or carefully transfer to a regular blender) to puree the soup until smooth. Strain the soup through a fine-mesh sieve or cheesecloth to remove any solids and create a silky texture.
  5. Melt butter in the stockpot. Add shrimp and cook until pink and cooked through. Add the crab meat and cook until heated through.
  6. Stir in heavy cream and lemon juice. Season with salt and pepper to taste. Do not boil after adding the cream.
  7. Ladle into bowls and garnish with fresh parsley.