Arroz caldoso (brothy seafood rice)
A soupy rice with monkfish, prawns and clams, eaten with a spoon. Comforting and full of the taste of the sea.
- 60 min20 prep · 40 cook
- MediumDifficulty
- 600 kcalper serving
Ingredients
- Bomba rice300 g
- Monkfish, in chunks300 g
- Prawns12
- Clams300 g
- Hot fish stock1.5 l
- Onion1
- Green pepper1
- garlic2 cloves
- Ripe tomatoes, grated2
- Sweet paprika1 tsp
- saffron1 pinch
- Olive oil5 tbsp
- Chopped parsley2 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Heat the oil in a wide casserole. Sear the prawns and the monkfish with a little salt and set them aside.
- 2
In the same oil, soften the chopped onion, pepper and garlic.
- 3
Add the tomato and cook until reduced, then stir in the paprika and the rice.
- 4
Pour in the hot stock with the saffron, check the salt and simmer, stirring now and then.
- 5
Add the clams, monkfish and prawns and cook until the clams open and the rice is just tender.
- 6
Sprinkle with parsley and serve right away, while it is still brothy.
Tips and questions
- Can I make it ahead?
- No, the rice keeps absorbing the broth and becomes stodgy. Make the sofrito and stock ahead, then cook the rice just before eating.
- What is the difference with arroz meloso?
- Caldoso is soupy, served with plenty of broth; meloso is creamier, with just enough liquid to coat the grains.
Enjoy your meal!
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