Soupy Seafood Rice | ARROZ CALDOSO DE MARISCO
Course: MainServings
2
peopleCooking time
50
minutesA traditional Spanish Soupy Seafood Rice recipe that’s perfect for seafood lovers. Infused with the flavors of the ocean, this hearty Arroz Caldoso teeming with squid, prawns, clams, and monkfish, is a luxurious yet homely dish. Follow along to create a beautiful seafood broth and combine it with the rich flavors of tomatoes, saffron, and almonds for a meal that’s sure to impress.
Ingredients
- Fish Stock (Brou de Peix)
500g heads and bones of white fish or whole rock fish
Water to cover
Half an onion
A small carrot
A small leek
A little fennel (optional)
Herbs: bay, thyme and parsley
A few peppercorns
2 cloves of garlic
100ml white wine (optional)
A tablespoon of olive oil
- Soupy Seafood Rice
100g monkfish
A medium squid
8 smallish prawns
8 clams
150g Spanish short grain rice
600ml fish stock
2 tomatoes
Half an onion
3 cloves of garlic
Salt
La picada: a sprig of parsley, 15g almonds, a pinch of saffron
Directions
- Fish Stock (Brou de Peix)
- Chop up all vegetables into smaller pieces and add into a large pot with olive oil. Cook until slightly softened.
- Add in the herbs, peppercorns and fish, stir, and then add the wine. Cover the ingredients with water and simmer gently for half an hour.
- Separate the solids from the liquid using a strainer.
- Soupy Seafood Rice
- Fill a bowl with salted water and submerge the clams for an hour to remove any sand. Remove the heads from the prawns and peel the shells.
- Fry the heads and shells in a pan with olive oil, pressing down on them to release the flavoured juices lightly caramelising them on the bottom of the pan. Then deglaze with the fish stock and let simmer.
- Clean and rinse the squid. Dice the squid and the monkfish into smallish pieces. Chop up the garlic and onion and then grate the tomato into a pulp.
- In a pan with olive oil fry the prawns for a minute aiming for a little colour. Remove and then in the same flavourful oil add in the squid and fry for a few minutes, seasoning with salt, and then remove.
- In the same pan, start to fry the onions, and then when soft add the garlic. Once the mixture has reduced add the tomato pulp.
- Reduce even further, as much as you can without burning, adding in a splash of stock to prolong the process and deepening the flavours of the sofrito.
- Add back in the fried prawns and squid along with the monkfish and clams. Stir in the rice for a minute allowing it to lightly toast.
- Pour over the boiling fish stock (with the heads and shells removed) and keep on a vigorous boil for 10 minutes.
- Meanwhile create the picada by bashing up the almonds, saffron and parsley using a pestle and mortar. Add in some stock to create a sort of paste still with some crunch.
- Turn the heat down slightly and add in the picada cooking for a final 5 minutes. Taste for seasoning and serve immediately.
