This spicy crab bisque with chorizo is a perfect start to a fancy dinner party. It's not a very fussy recipe to prepare and you can keep the crab separate from the soup if you need additional time to prepare other dishes.
1red Fresno chili pepperoptional, or replace with crushed red pepper if desired
1 14.5-ouncecan crushed tomatoes
Salt and pepper to taste
1teaspoonextra virgin olive oil
Greens of your choicesuch as minced chives, scallions, parsley leaves, or a few microgreens
Remove the paper from the chorizo and then small-dice the chorizo. Set aside. Peel and dice the onion. Peel and dice the red bell pepper. Trim and mince the chili pepper, if using. Peel and dice the garlic. Peel the potatoes and dice into bite-sized cubes. Transfer the potatoes to a bowl of cold water.
Cook the Chorizo:
To a soup pot, add the chorizo and turn the heat to medium. Cook, stirring often, for 6-8 minutes or until the fat has rendered and the chorizo is crispy. Using a slotted spoon, transfer the chorizo to a bowl, keeping the oil in the pot.
Sauté the Aromatics:
Add the onions and red bell peppers to the pot of oil over medium heat and cook, stirring regularly, for 8-9 minutes until softened. Add the minced chili pepper, if using, along with the garlic and mustard seeds. Stir often until fragrant, an additional 1-2 minutes.
Prepare the Soup:
Pour in the chicken stock and scrape up any browned bits stuck to the bottom. Add the crushed tomatoes along with a sprinkle of salt and pepper and the paprika. Add the potatoes and bring to a boil. Add half the cooked chorizo. Reduce heat and simmer for 20-25 minutes or until the potatoes are fork-tender.
Pour in the cream and stir to combine. If desired, use an immersion blender and blend until smooth and creamy.
Prepare the Crab:
As the soup simmers, prepare the crab for the bisque. In a bowl, combine the crab with the extra virgin olive oil and season with salt and pepper. Transfer to the fridge until ready to serve.
Ladle the hot soup into bowls and pile the crab on top. Garnish with herbs or microgreens, if desired. Sprinkle with the remaining crispy chorizo.
Optionally, you can fold the crab into the pot of soup and then ladle it into the bowls once it's completely warmed through and then garnish with greens and crispy chorizo.