Arroz caldoso

This article is about the Spanish rice dish. For the Filipino rice gruel, see Arroz caldo.

Preparing a shrimp arroz caldoso; unlike a paella, the pan is deep.

Arroz caldoso is a dish which originated in Spain. It literally means "brothy rice" and consists of broth (stock) and rice with diverse flavourings and extra ingredients. ^{[1] [2]} The recipe varies by region of the Iberian Peninsula, ranging from a dish similar to Italian risotto, to a rice soup, to a dish strongly resembling paella.

Base components

Arroz caldoso always contains broth of any meat, some garlic or onions, and short-grained rice. ^{[3] [4]} Many recipes call for caramelised onions and in some recipes a small quantity of lentils are added to help thicken the caldoso and add flavour.

Arroz caldoso with seafood

Lobster arroz caldoso in an earthenware dish

This version calls for the addition of smoked paprika (pimenton) and seafood (usually mussels, ^[5] shrimp ^[3] or clams ^{[1] [6]} ) and extra water, which leaves it in a semi-liquid state. When served, the seafood is presented on top of the rice.

Arroz caldoso with meat

Cubes of meat are added to the rice along with extra liquid (water or sherry) and smoked paprika or other spices.

See also

• Arroz caldo

References

1. Newton, James. Spanish Cookbook - 'Espana Cuisine'. Springwood emedia. ISBN   9781476483986.
2. Doss, Suresh (2018-03-01). "'Dirty rice' at Spanish food hall a taste of the ocean with every spoonful". CBC. Retrieved 2019-08-10.
3. Stein, Rick (2011-10-31). Rick Stein's Spain: 140 new recipes inspired by my journey off the beaten track. Random House. ISBN   9781409074618.
4. Garcia, Emma (2019-07-08). "Arroz caldoso, meloso o seco: cómo conseguir el arroz perfecto en cada ocasión". 20minutos.es - Últimas Noticias (in Spanish). Retrieved 2019-08-10.
5. "Arroz caldoso con marisco traditional from spain". Lobby Market. 2023-04-15. Retrieved 2023-08-06.
6. "Receta de Arroz caldoso con almejas • Gurmé". Gurmé (in European Spanish). Retrieved 2019-08-10.