Arroz Caldoso (Spanish Soupy Rice)

🧂 Ingredients

• 200 g Arborio or Bomba rice(Bomba is traditional for Spanish rice dishes, but Arborio works well for its creamy texture.)
• 500 g Shrimp or Prawns(Peeled and deveined. Can substitute with lobster chunks, mussels, or clams.)
• 1.2 L Fish stock or seafood broth(High-quality broth is key to flavor. Warm the stock before adding.)
• 0.5 tsp Saffron threads(Infuse in a little warm stock for 10 minutes before adding to the pot.)
• 2 medium Ripe tomatoes(Grated or finely diced. Remove seeds if desired.)
• 4 cloves Garlic(Minced.)
• 3 tbsp Olive oil
• 100 ml Dry white wine(Optional, but adds depth of flavor.)
• 1 tsp Smoked paprika (pimentón)(Sweet or mild smoked paprika is recommended.)
• 2 tbsp Fresh parsley(Chopped, for garnish.)
• 4 wedges Lemon wedges(For serving.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the sofrito: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (approx. 180°C / 350°F). Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it. Add the grated or finely diced tomatoes and smoked paprika. Cook, stirring occasionally, until the tomatoes have broken down and the mixture is thick and jammy, about 8-10 minutes. This concentrated base is the sofrito.

   ⏱️ 10 minutes
2. 2

   Toast the rice and deglaze: Add the rice to the pot with the sofrito and stir well to coat each grain. Toast the rice for 1-2 minutes until the edges look slightly translucent. If using white wine, pour it in now and stir until it has mostly evaporated, scraping up any bits from the bottom of the pot.

   ⏱️ 3 minutes
3. 3

   Add liquids and saffron: Pour in the warmed fish stock and add the saffron threads (already infused in a little warm stock). Stir everything together. Bring the mixture to a gentle simmer.

   ⏱️ 2 minutes
4. 4

   Simmer the rice: Reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let it simmer gently for about 10-12 minutes. Stir occasionally to prevent sticking. The rice should start to absorb the liquid and become tender.

   ⏱️ 12 minutes
5. 5

   Add seafood and finish cooking: Add the prepared shrimp (or other seafood) to the pot. Stir gently. Continue to simmer, uncovered or partially covered, for another 5-8 minutes, or until the shrimp are pink and cooked through, and the rice is tender but still has a slight bite (al dente). The consistency should be soupy and brothy, not dry like a risotto.

   ⏱️ 8 minutes
6. 6

   Rest and serve: Remove the pot from the heat. Taste and adjust seasoning with salt and freshly ground black pepper. Let the arroz caldoso rest for 5 minutes before serving. Ladle into shallow bowls, garnish with fresh chopped parsley, and serve immediately with lemon wedges on the side.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The key difference between Arroz Caldoso and Paella is the liquid ratio; Arroz Caldoso is intentionally much more soupy and is eaten with a spoon.
• ✓Ensure your stock is warm before adding it to the pot to maintain a consistent cooking temperature.
• ✓Don't overcook the seafood; it should be just cooked through to remain tender.
• ✓For an extra layer of flavor, you can add a bay leaf while the rice is simmering and remove it before serving.

🔄 Variations

• Arroz Caldoso de Bogavante (with lobster)
• Arroz Caldoso de Marisco (mixed seafood)
• Arroz Caldoso con Pollo (with chicken pieces)
• Arroz Caldoso con Conejo (with rabbit pieces)

🥗 Nutrition

Per serving