This recipe is a traditional dish from almost any area of Spain, although it is widespread in the Valencia area. It is a straight forward and satisfying meal since you get a dish with an incredible flavor with a few ingredients and relatively simple preparation.
What is great about Arroz Caldoso?
Arroz Caldoso is distinguished by its rich, flavorful broth that infuses the rice with a delicious combination of spices, herbs, and stock. This savory liquid forms the foundation of the dish, making each spoonful a burst of flavor.
This dish is incredibly versatile, allowing for various ingredients to be incorporated, such as seafood, poultry, vegetables, or even a combination of these. Its adaptability makes it suitable for a wide range of tastes and dietary preferences.
Arroz Caldoso is the epitome of comfort food. The warm, soothing qualities of the dish make it perfect for cooler weather or when you're in need of a hearty and satisfying meal.
Tips
If possible, prepare your own broth from scratch using vegetables, herbs, and protein (such as chicken, seafood, or beef bones). Homemade broth adds an extra layer of flavor to the dish.
A well-prepared sofrito is key to the flavor of Arroz Caldoso. Take your time to sauté onions, garlic, and tomatoes until they are soft and aromatic. This forms the flavorful base of the dish.
Use short-grain rice, such as Arborio or Bomba rice, for the best results. These rice varieties absorb liquid well and release starch, creating a creamy texture.
Arroz Caldoso
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 4 Servings
Ingredients:
3 cloves garlic
1/2 onion
1/2 red bell pepper
1/2 green bell pepper
12 jumbo shrimp
1/4 cup extra virgin olive oil
1/2 tsp sweet smoked paprika
1/2 cup tomato puree
1 cup round rice
1/2 tsp saffron threads
4 cups fish broth
pinch sea salt
pinch black pepper
Directions: 1. Roughly dice 1/2 red bell pepper and 1/2 green bell pepper, finely mince 3 cloves of garlic, finely dice 1/2 onion and season 12 jumbo shrimp that have been peeled and deveined with sea salt and black pepper.
2. Heat a semi-deep fry pan with a medium heat and add a 1/4 cup of extra virgin olive oil, after 2 minutes add the diced onion and minced garlic, mix with the oil and cook for 3 minutes, then add the diced bell peppers and mix with the garlic and onions, 4 minutes later add 1/2 teaspoon of smoked paprika and season with sea salt and black pepper, mix together, then add 1/2 cup tomato puree, season again with sea salt and mix together until well combined, one minute later add 1 cup of round rice, pinch in 1/2 teaspoon of saffron threads and mix together, cook the rice for 2 minutes.
3. After 2 minutes add 4 cups of a good-quality fish broth and gently mix everything together, while this is cooking you can mix the rice occasionally, after 15 minutes add the shrimp into the pan and give it a quick mix, 3 to 5 minutes after adding the shrimp the rice should be perfectly cooked, leaving enough broth to make this dish kind of a soup rice, but not a soup entirely, remove from the heat and serve at once, enjoy!
Suggested Pairing
Pair with a Spanish White Wine - A crisp and aromatic Spanish white wine like Albariño or Verdejo can be an excellent choice. Their citrusy and floral notes, along with good acidity, can complement the seafood or poultry in the dish while providing a refreshing contrast to the rice and broth.
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