Perks of living with a Spanish foodie include: 1) the recurring supply of Iberico Jamon in the fridge 2) getting to learn about new delicious Spanish dishes all the time. This week, we tackled Paella’s soupier cousin: Arroz Caldoso (Spanish brothy rice)
We couldn’t get hold of all the ingredients needed and went ahead with whatever we could find but it turned out fantastic! Such a delicious fun summery dish. Missed out on my Spain trip this year so this will do for now! In case you want to have a stab at this dish, here’s how we made it.
Arroz Caldoso
Ingredients
- 2 cups paella rice uncooked
- 6 cups of fish stock depends on how soupy you want it to be
- 5 garlic cloves crushed and finely chcopped
- 1 onion finely minced
- 1 tomato finely minced
- 1/2 bell pepper chopped
- Seafood as much as you want, we used 5 mussels, and about 10 large prawns
- 1 sachet of Carmencita Paellero seasoning mix easily available on amazon but if you don’t have this, you’ll need a mix of paprika, saffron and ñora peppers
- Add salt to taste
Instructions
- Heat up oil on the pan. Add some crushed garlic and sauté the seafood (optional: add a bit of white wine). Once done, remove the seafood from the pan.
- Add the minced onion, garlic, tomato, pepper in the pan and sauté for about 2 minutes (add more oil if needed)
- Add the rice and stir quickly
- Pour the fish stock into the pan and add the paella mix powder (from here start the timer, the rice will be done in 15 minutes)
- Add the seafood back into the pan 2 minutes before the end. Taste the rice and add any salt if needed
- Leave the rice to rest for 2 mins. Top with some parsley and consume with some lemons
- ENJOY!
Notes
- You can replace the seafood/fish stock with chicken or veg as it suits
- If you want to make paella just use 4 cups of stock and a flat paella pan instead. Don’t stir the rice while it’s cooking if you want a nice crust (socarat)
Did you make this recipe?
If you’ve made this recipe, remember to tag @mai.ng on Instagram www.maicookbook.com
