Quarter-of-an-Hour Soup (Sopa al Cuarto de Hora)
Author: Barbara Norman
  • 2 Tablespoons olive oil
  • 1/2 pound shrimp
  • 2 ounces cured ham; diced
  • 1/4 Cup shelled peas - fresh or frozen
  • 2 small tomatoes
  • 1 small onion; chopped fine
  • 1/2 pound clams in the shell
  • 1 hard-boiled egg
  • 2 Tablespoons raw rice
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 pinch black pepper
  • 4 1/2 Cups boiling water
  1. 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.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/quarter-of-an-hour-soup-sopa-al-cuarto-de-hora/5274/