Arroz Caldoso de Mariscos
A comforting Spanish soupy rice brimming with jumbo prawns, tender clams, and squid in a rich tomato, saffron, and brandy fumet cooked in a traditional clay pot (cazuela de barro).
Ingredients
- • 250g Spanish Bomba rice
- • 300g raw shell-on prawns or langoustines
- • 250g fresh clams (almejas), purged in salted water
- • 200g cleaned squid rings
- • 1.2 litres rich fish fumet (caldo de pescado)
- • Sofrito: 1 onion diced, 1 red bell pepper diced, 2 cloves garlic, 2 grated tomatoes, 1 tsp pimentón
- • Pinch of saffron threads, 30ml Spanish brandy, fresh parsley
Preparation Steps
In a heavy cazuela or Dutch oven, heat olive oil and sear the prawns for 1-2 minutes per side. Splash with brandy, ignite or let alcohol evaporate, and remove prawns to a plate. Sear squid briefly and set aside.
In the same pan, fry onion and red pepper for 8 minutes until softened. Add garlic, pimentón, and grated tomato, cooking until deep red and reduced.
Add the rice, tossing for 1 minute. Pour in the boiling fish broth and saffron. Cook at a brisk simmer for 12 minutes, stirring occasionally so starch enriches the broth into a luxurious soup.
Stir in the squid, clams, and seared prawns. Simmer for 3-4 minutes until clams open wide. Garnish with chopped parsley and serve piping hot in shallow bowls.