Dinner · 50 min · spanish

Arroz Caldoso

Weeknight-friendly Spanish cooking: Arroz Caldoso comes together in 50 minutes with bomba rice, prawns, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Bomba rice
• 1 lb Prawns
• 1 lb Mussels
• 7 cups Fish stock
• 1/2 tsp Saffron
• 2 Tomatoes
• 4 cloves Garlic
• 1 tsp Smoked paprika

Steps

1. Make a sofrito of garlic, grated tomato, and paprika in olive oil 10 minutes until jammy.
2. Add the rice and toast 2 minutes, then pour in the hot saffron-bloomed stock — all 7 cups at once, unlike paella.
3. Simmer 15 minutes, stirring occasionally; caldoso means “soupy,” and the rice should swim, not sit.
4. Add the mussels and prawns for the last 6 minutes until just cooked through.
5. The rice should be tender with bite, suspended in a rich, saffron broth — add hot stock if it tightens.
6. Rest 3 minutes and serve in deep bowls with lemon.
7. Arroz caldoso is paella’s soupy cousin: same soul, more spoon.

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