Brothy Seafood Rice | ARRÒZ CALDÓS DE PEIX (SPAIN)
Course: Spanish RiceServings
2
servingsCooking time
1
hour30
minutesBrothy Seafood Rice (Arròs Caldós de Peix) is a Catalan classic, crafted here at the seaside town of Llançà. The dish begins with a slow-cooked sofregit of onions, garlic, and tomatoes, patiently simmered in olive oil to build a deep, rich flavor. This sofregit forms the heart of the broth, which is then infused with saffron and fresh local seafood, creating a savory, aromatic base. As the rice absorbs the flavorful broth, it transforms into a comforting, hearty meal that captures the essence of coastal Catalonia, perfect for sharing with friends and family.
Ingredients
100 g monkfish or other firm white fish
100 g squid
4 langoustines (optional)
4 prawns (more if not using langoustines)
8 clams
8 mussels
an onion
3 cloves of garlic
2 or 3 tomatoes
50 ml olive oil
200 g Spanish paella rice
strips of roasted, fried, canned red pepper
800 ml fish stock
- fish stock
1 kg rock fish or fish heads and carcasses
1.5 l water
an onion, a carrot, a leek, a stick of celery, a bay leaf, 2 cloves of garlic, half a tomato.
(Simmer everthing together for 30 minutes and strain)
Directions
- Fry the prawn and langoustines in olive oil until just cooked. Remove.
- In the same oil, fry diced squid. Remove.
- Start the sofregit: Fry finely chopped onion in oil until really soft and golden. Add garlic and cook a few minutes longer. Add the grated tomato pulp and keep cooking until well reduced, thick and dark.
- Return the squid and stir in the sofregit.
- Add stock and bring to a strong boil.
- Add the rice, 100 g per person, and sliced monkfish.
- Check the broth for salt. Boil for 15 minutes. After 7 minutes or so, add the mussels and clams.
- At this point, turn down the heat to gentler boil. With just a couple of minutes to go, arrange the prawns and langoustines on the rice.
- Allow the rice to rest, covered with a towel, for five minutes.
