Arroz Caldoso

ByChad
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Brothy arroz caldoso with shrimp and fish. AI illustration from the MFD Instagram campaign.

Arroz Caldoso

A seafood version of Spanish brothy rice. Serve it as soon as the shrimp are ready, while there is still enough saffron stock to fill each spoon.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 2 medium ripe tomatoes grated
  • 1 teaspoon sweet paprika
  • 1 pinch saffron threads
  • 6 cups low-sodium fish or shellfish stock plus extra as needed
  • 1 cup Spanish round-grain rice about 200 g
  • 8 ounces firm white fish cut into 1-inch pieces
  • 8 large shrimp peeled and deveined
  • 2 tablespoons chopped flat-leaf parsley
  • 1/4 teaspoon fine salt or to taste

Method
 

  1. Warm the olive oil in a deep, heavy saucepan. Soften the onion for 5 minutes. Add garlic for 30 seconds, then cook the tomato pulp until most of its water has evaporated, about 4 minutes.
  2. Stir in paprika and saffron. Immediately add the stock, bring to a boil and taste for salt. Add rice and simmer uncovered, stirring occasionally, for 12 minutes.
  3. Fold in fish and shrimp. Simmer gently for about 4–7 minutes, until the rice is just tender, fish reaches 145°F or flakes easily and shrimp are opaque throughout. If the rice needs longer, lift the cooked seafood out, then return it at the end.
  4. Ladle into warm bowls with plenty of liquid and finish with parsley. If the rice has absorbed too much broth, loosen it with extra hot stock just before serving.

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Have the bowls ready before the rice is done. The grains keep soaking up broth even after the heat is off. A small saucepan of extra hot stock lets you loosen the last serving to the consistency of the first.

Dish illustration from MFD’s Spain Beyond Paella Reel, created with AI.

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