Sopa al cuarto de hora

Sopa al cuarto de hora or 15-minute soup is a traditional seafood soup originating from the Madrid area. It's made with a combination of clams, prawns, onions, garlic, olive oil, bay leaves, tomatoes, Serrano ham, parsley, rice, dry white wine, saffron, lemon juice, and chopped hard-boiled eggs.

The soup is cooked until all of the ingredients become tender and the prawns turn pink. Before serving, the soup is seasoned with salt and pepper, if desired, and it's then served hot in deep plates. The name of the soup refers to the period of time that's usually needed to prepare it.