Spanish cuisine · Dough, Pasta & Rice

Arroz Caldoso

Soupy rice pot with seafood – spoonable, comforting, straight from the pot.

Ingredients · for 4 servings

• 300 g short-grain rice
• 300 g prawns
• 300 g mussels
• 1 onion
• 2 tomatoes
• 1 red bell pepper
• 3 garlic cloves
• 1.5 l fish stock
• 1 pinch of saffron
• Olive oil
• Parsley

Instructions

1. Prepare a sofrito from onion, pepper, garlic and tomatoes.
2. Toast the rice briefly, then pour in plenty of hot stock with the saffron.
3. Simmer uncovered for 18 minutes, stirring occasionally – it should stay soupy.
4. Add the seafood and let it cook through for 4 minutes.
5. Sprinkle with parsley and serve at once, before the rice soaks up the broth.