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Arroz Caldoso


  • 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


  1. 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.
  2. Add the minced onion, garlic, tomato, pepper in the pan and sauté for about 2 minutes (add more oil if needed)
  3. Add the rice and stir quickly
  4. 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)
  5. Add the seafood back into the pan 2 minutes before the end. Taste the rice and add any salt if needed
  6. Leave the rice to rest for 2 mins. Top with some parsley and consume with some lemons
  7. ENJOY!


  • 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)

Keywords: Paella, Arroz, Arroz Caldoso, Spanish Food