– 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.
– 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!
Watch the Video Below on How to Make this Spanish Arroz Caldoso Recipe with Shrimp
Spanish Arroz Caldoso Recipe with Shrimp
- 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
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
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
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!
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