Arroz Caldoso Recipe

best Arroz caldoso de sepia, chirlas y gambones

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5 from 1 vote

Arroz caldoso, no matter the variety, is one of the “Paella adjacent” recipes that are an absolute must-try.

Prep Time15

Cook Time25

Resting Time1

Course Paella

Cuisine Spanish

Equipment

Cutting board
Knife
Grater
Measuring cups and spoons
Big deep pan (Yup, no Paella pan needed for this recipe)
Wooden Spatula
A couple of plates/bowls

Ingredients

400 g round grain rice (we are using Bomba rice)
1 l fish stock
1 whole cuttlefish
10 king prawns
300 g baby clams
1/2 red bell pepper
1 Italian green pepper
1 white onion
2 garlic cloves
2 tbsp Pimiento choricero meat paste
1/2 tbsp saffron threads
2 tomatoes
4 tbsp olive oil
1 1/2 tsp salt

Nutrition

Servings:

Calories: 610kcal

Instructions

The day before/3-4, hours before cooking the Arroz Caldoso, you want to leave the clams in a bowl in cold water with a couple of teaspoons of salt in the fridge, so they’ll open and release any sand.
If possible, make ahead of the fish stock you’ll use. (Day before- 1 hour in advance) check out our recipe here.
Prep the vegetables used:
Cut the bell pepper in half and reserve the other half for a different recipe; remove the stem and seeds and cut into small pieces.
Cut the Italian green pepper in half, remove the stem and seeds, and cut into small pieces.
Peel the outer layer of the onion and cut it into small pieces.
Peel the garlic cloves and either grate/press or mince them.
Cut the tomatoes in half and grate the pulp.
Prep the cuttlefish and king prawns:
Clean the cuttlefish and cut it into bite-size pieces (I got mine cleaned by my local fishmonger)
Peel the king prawns if yours are not peeled beforehand.
Sofrito (Flavor base):
In the pan, add a bit of olive oil, and on medium-high heat, cook the monkfish pieces with a little bit of salt until golden (around 2 minutes). Set aside.
In the same pan, add the onion and garlic and, if needed, a bit more olive oil and cook until golden, soft, and fragrant (around 5-7 minutes).
Add the red and green pepper to the pan and cook for additional 5-7 minutes on medium-high heat.
Add the pimiento choricero meat paste to the pan and give it a toss on high heat so it cooks a bit.
Add the grated tomatoes to the pan and mix well with everything. Cook for 5 minutes.
Add the cuttlefish back into the pan and add the fish stock. Bring to a boil.
Add the rice and saffron threads, mix everything well, and cook for 5 minutes. Once the rice is settled, do not mix again.
Add the baby clams and cook for 4 more minutes.
Stop the heat and add the king prawns, submerging them a bit into the stock and rice. Cover and let sit for 1 minute. They’ll cook with the residual heat.
Serve and enjoy immediately. Que aproveche! (Enjoy your meal!)

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