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All Recipes, Main Dishes / January 19, 2019

Spanish Arroz Caldoso Recipe with Shrimp

 – Spanish Arroz Caldoso Recipe with Shrimp –

This Spanish Arroz Caldoso Recipe with Shrimp is loaded with flavors, easy to make and done in 45 minutes. The perfect rice dish to enjoy on a cold winter’s day, specially for a sunday lunch. The original version of this dish is Arroz Caldoso con Bogavante, which is with lobster. This version is made with shrimp, with are much cheaper than lobster and a lot easier to get. This dish is kinda like a paella, except it’s not a dry rice dish, instead the rice is swimming in a beautiful creamy pool of fish broth.

Spanish Arroz Caldoso Recipe with Shrimp

– The Secret is in the Ingredients –

To truly make this shine make sure you use good quality ingredients, like a high-quality saffron, a good fish broth and of course, round rice. It’s very important to use round rice (medium grain rice) in this recipe, as it has enough starch to be released into the broth to give this dish that beautiful creamy texture. Watch the video below on How to Make this Spanish Arroz Caldoso Recipe with Shrimp or check out the recipe card below, which you can print. Salud!

Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board

Watch the Video Below on How to Make this Spanish Arroz Caldoso Recipe with Shrimp

4.75 from 4 votes

Spanish Arroz Caldoso Recipe with Shrimp

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 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


  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!

Recipe Notes

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  3. Dan

    5 stars
    Making this one today. I made veg stock and will just convert it over to fish/seafood stock easily…fry up the shrmp shells with some pepper…add the cold stock and strain after it simmers for 45 minutes. Better than anything from a can and a lot less salt.

    08 . May . 2023
    • Spain on a Fork

      Sounds great! Much love 🙂

      09 . May . 2023
  4. Owen

    4 stars
    Added som clams as well. Really enjoyable and will make again!

    11 . Jun . 2021
    • Spain on a Fork

      Happy to hear that! Much love 🙂

      13 . Jun . 2021
  5. Sarah Walsh

    5 stars
    Wow!!! How can we ever thank you for bringing a true taste of Spain into our home. Sat here in a cold and windy UK having been in and out of lockdown for the last year and dreaming of our many adventures to Spain over the decades. We first had Arroz Caldoso con Bogavante years ago in a beautiful little fishing village El Golfo in Lanzarote and have gone on to order wherever we have visited in Spain since then. Not often on menus but we always ask and staff have always kindly and excitedly cooked it for us. I’ve looked so hard to find a recipe but only ever found Paella recipes that we do also love but Arroz Caldoso is the best! The broth is divine and adds so much to this dish. I cooked it for the family last week and it absolutely and immediately transported us back to El Golfo, sitting on the waters edge with the waves lapping up whilst watching the local fishermen bringing their catch in. I have been ordered by my 12 year old daughter and husband to cook it again this week and I am more than happy to haha! Do you think we could use scallops in it? I’ve also now chosen some other recipes from your website that I will be trying. If anyone is looking for a true and honest taste of Spain this really will not disappoint and you will be hard pressed to find better!

    15 . Apr . 2021
    • Spain on a Fork

      First of all I am so happy to read your comment! and yes, you can totally add scallops to this dish 🙂 much love

      15 . Apr . 2021
  6. Jan Hodges

    5 stars
    Delicious and the recipe works! Thanks.

    27 . Mar . 2020
    • Spain on a Fork

      Glad you guys enjoyed the dish 🙂 thanks for the comment, much love

      28 . Mar . 2020
  7. Mike and Kelley Thompson

    Delicious. Easy to prepare. Came out perfect. Thanks for the great recipe.

    21 . Jan . 2019
    • Spain on a Fork

      Glad you guys enjoyed it 🙂 thanks for the comment, much love

      21 . Jan . 2019

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